Flaky Sesame Rolls

I'm not sure I'd consider these flaky, they were more like regular bread rolls, but still very tasty. I will try again with more butter between the layers next time! Flaky Sesame Rolls Original recipe by  Ninik Becker Makes 16 rolls Ingredients 3 cups all purpose flour
1 1/2 teaspoons fast acting (instant) yeast
2 tablespoons white sugar
4 tablespoons unsalted butter, melted
1 cup warm milk
1 teaspoon salt sesame seeds for layering/coating butter for between layers 1 egg yolk 2 tablespoons water Directions Combine flour, yeast, sugar, butter, milk and salt in a bowl (or stand mixer) until a ball of dough forms. It will be slightly sticky. turn out onto a floured surface and knead for 5 minutes (or allow the mixer to knead). Turn out onto a board and cut into 4 equal parts.  Roll each part into a circle as flat as you can. You want to see through it. If it's giving you a hard time, let the dough relax for a few minutes and then continue.  Place one sheet of dough on your work surface and brush melted butter all over. Sprinkle with sesame seeds. Place another sheet of dough on top of the first and repeat the butter/sesame step. Repeat with the third layer. Place the fourth layer on top and brush with butter (no seeds yet). Use a pizza cutter to cut 16 rectangles from the circle.  Start rolling the triangles from the fat end to the tip (like a croissant). Roll the crescents in sesame seeds (no need to pre-toast as they will toast during baking), and set on a parchment lined baking sheet at least 1" apart. Cover and set in a warm place to rise for 1-2 hours. Preheat the oven to 350F. Combine egg yolk and water and brush over the risen rolls. Bake for 15-20 minutes or until golden. Tips: To add a bit more colour I added some nigella seeds to the top. You can also use poppy seeds, black sesame or caraway.