Soft, savory buns filled with a mix of tahini, sesame seeds, lots of chopped scallions and a touch of honey to balance it all out. I could see a plate piled high with them on Easter Sunday, dipped into a skillet of shakshukah like I did last night, and of course, on its own with a drizzle of chili crisp as the recipe developer, King Arthur Baking, suggests. Either way, serve them warm, fresh from the oven. Delicious.