Put the yeast, sugar and milk into a small bowl. Mix to combine, then set aside for 5-7 minutes, or until it starts to bubble ad looks active.
Lightly grease a bowl with olive oil.
Put the flour and 0.5 tsp of salt into the bowl of a stand mixer fitted with the dough hook. Mix on low speed, then slowly pour in the active yeast mixture. Add the melted butter and continue to mix for 1 minute.
Add egg to the mixing bowl, then increase the speed to medium and mix for 5 minutes, until well kneaded.
Use your hands or a dough scraper to remove the ball of dough, it should be sticky and elastic. Place it in the oiled bowl, turning it several times to ensure the entire dough ball is covered in oil. Cover the bowl and let it rest and rise in a warm place for an hour, or until doubled in size.
Put the 0.5 cup sugar and cinnamon into a small bowl. Mix well to combine, then set aside.
On a lightly floured surface, roll out the dough into a large rectangle, as you would when making cinnamon buns. Drizzle the tahini and honey over the dough and spread out using a palette knife. Sprinkle the sugar mixture evenly over the tahini and let rest for 10 minutes, until the sugar looks wet.
Starting from one of the long sides, roll the dough inward to form a long, thin log. Slice the dough into 10 pieces, approximately 1 3/4 inches long.
Sit each piece upright, then using the palm of your hands, gently flatten it to form a 3 1/4 inch wide circle. Cover with a damp dish towel and rest for 15 minutes.
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Transfer each roll of dough to the prepared baking sheet, spaced 1 inch apart to give them room to grow in the oven. Brush the top and sides with egg yolk using a pastry brush and then sprinkle with sesame seeds.
Bake i the oven for 18 minutes, or until golden brown. Remove from the oven and set aside for 20 minutes then serve.