|Sesame seed||1⁄2 Cup (8 tbs)|
|All-purpose flour||2 1⁄2 Cup (40 tbs), unsifted|
|Baking powder||2 1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
Saute sesame seed with the 2 tablespoons butter until seed and butter are lightly browned; set aside to cool.
Stir together flour, baking powder and salt until thoroughly blended.
Cut in the 1/2 cup butter with a pastry blender or 2 knives.
In a separate bowl, stir together sour cream and milk and add to flour mixture, blending gently.
Turn out on a lightly floured board and knead dough gently about 5 times.
Roll dough to a rectangle about 15 inches long, 12 inches wide, and 1/4 inch thick.
Brush with half of beaten egg, then spread with sesame seed mixture.
Starting with long side, roll up jelly-roll fashion; pinch edge to seal.
Cut roll with a floured knife into 1-inch slices and place slices, cut side up, on a lightly greased baking sheet.
Brush with remaining egg.
Bake in a 425° oven for about 15 minutes or until lightly browned.