Tahini Bread Rolls

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1 cup (235 ml) water, heated to 100°F (38°C)

1 tablespoon (21 g) agave nectar

1 1/2 teaspoons active dry yeast

1/2 cup (128 g) tahini, at room temperature

1 1/2 cups (180 g) bread flour

1 1/2 cups (180 g) whole-wheat flour, more if needed

1 teaspoon fine sea salt

1/2 teaspoon canola oil, to coat the bowl

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