Wrong Sliver Rolls

Dough:

1. In a bowl, whisk the yeast with the warm milk and dissolve it in it. Sift 500 g flour into a bowl, mix with the baking powder and make a well in the middle. Pour in the yeast milk and mix a little with the flour from the edge. Then first knead in the melted butter and then the whole egg and egg white. Shape the very soft dough into a ball with floured hands, oil all around very lightly, place in a new, larger bowl, close it and place in the only lighted oven for at least 1 hour.
2. When the dough has more than doubled in volume, place it on the very well floured work surface and fold it together several times with well floured hands from the outside inwards. Use the remaining 50 g of flour for this. It must no longer stick to the work surface when it is folded.
3. Preheat the oven to 180 ° O / bottom heat. Whisk egg yolks with milk. Then divide the dough into 2 halves. Put one back in the bowl, seal it, and leave it there at room temperature until it is ready to use. Roll out the other portion on the floured work surface in a rectangle about 26 x 35 cm. Spread half of the tahini paste on top and also sprinkle half of the brown sugar on top. Then fold in one of the long sides up to the middle and fold the other over it. Carefully roll out the resulting elongated strand with the rolling pin to a width of 20 cm and then cut it transversely into 2 cm wide strips.
4. You always need 4 strips for a roll. These are placed lightly on top of each other and then rolled up, the end of which is then folded over and then tucked under the blank. Place the finished blanks of the first dough portion at a distance on the baking sheet lined with baking paper or foil and brush them with the whisked egg yolk. Slide the tray into the oven on the 2nd rail from below. The baking time is 25 minutes. They should be golden brown in color. During the baking time of the 1st tray, the rolls of the 2nd portion of dough can be prepared on a base lined with baking paper. You then only have to be drawn onto the sheet with the paper.
5. They taste best fresh out of the oven and, thanks to the sesame paste and the coarse brown sugar, have almost the texture of sliver rolls (actually made from puff pastry). They are slightly caramel-like on the outside, soft on the inside and can be peeled apart. You don’t really need anything, but you can serve it with sweet or savory spreads or dusted with a little powdered sugar. They are good for freezing and baking again. Then they taste like freshly baked.