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1
In a small bowl, combine the yeast, 1/2 tablespoon of the sugar, and the lukewarm water.
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2
Let stand until foamy, about 5 minutes.
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3
Note: if it does not get foamy or bubbles break the surface your yeast is old, start over with fresh yeast or your bread won't rise.
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4
In a large bowl, combine the milk, water, egg, 8 tablespoons of the melted butter, the salt, and the remaining sugar.
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5
Add the yeast mixture and mix well.
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6
Add 3 1/4 cups of the flour, 1 cup at a time, stirring well after each addition with a wooden spoon.
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7
Transfer the dough onto a floured surface and knead until smooth and elastic, about 10 minutes, adding more flour as necessary to prevent sticking.
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8
Place the dough in a large bowl.
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9
Drizzle with remaining 2 tablespoons melted butter and turn to coat.
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10
cover with a linen or cotton kitchen towel or plastic wrap and let rise in a warm, draft-free spot until doubled in bulk, 1 to 2 hours.
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11
Punch the dough down and divide into eight balls.
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12
Let rest, covered, about 10 minutes.
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13
On a floured surface with a floured rolling pin, roll each ball into a round about 9 inches in diameter.
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14
Brush each round with 2 tablespoons tahini and sprinkle with about 1 1/2 tablespoons brown sugar.
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15
Roll the rounds up, jelly-roll style.
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16
Pull and twist each roll to form a twisted rope.
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17
Roll each rope into a pinwheel, tucking the outer end underneath.
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18
Place the rolls on a buttered baking sheet, cover, and let rise for about 30 minutes.
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19
Meanwhile, preheat the oven to 375 degrees F. Brush the rolls with the egg wash and bake until golden brown, about 35 minutes.
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20
Serve warm.
