Glazed Pistachio Rolls
These pistachio rolls are soft, pillowy buns filled with a sweet, buttery pistachio filling and topped with a scrumptious, creamy glaze.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 350 g all-purpose flour ((2 3/4 cups))
- 50 g sugar ((1/4 cup))
- 4 g salt ((1/4 tsp))
- 7 g instant yeast ((2 1/4 tsp))
- 1 large egg
- 160 g milk ((2/3 cup) lukewarm 100-110°F (38-43°C).)
- 50 g butter room temperature ((1/4 cup))
- 150 g ground pistachios ((1 cup))
- 50 g powdered sugar ((1/2 cup))
- 70 g melted butter ((1/3 cup))
- 100 g powdered sugar ((1 cup))
- 5 g rose water ((1 tsp))
- 25 g heavy cream ((2 tbsp))
Instructions
- 1
In a stand mixer bowl, add the dry ingredients of flour, sugar, salt, and yeast. Then add the wet ingredients of egg, milk (lukewarm), and softened butter. Using a dough hook, knead on Low speed until the ingredients come together and flour is fully incorporated. Cover the bowl with a tea towel and rest for 30 minutes, leave it on the stand mixer.
- 2
Next, turn the mixer on again and knead on High speed for 8-10 minutes. Dough should be shiny and elastic. Cover again and let rise for 1 hour, in a draft-free, warm area.
- 3
In a bowl mix together the Filling ingredients until smooth. Set aide.
- 4
On a clean surface dusted with flour, roll the dough into a 10x16" rectangular shape and spread the pistachio filling on top almost to edges. Roll it up from the longer side and slice 8 rolls (See Note 1).
- 5
Arrange the roll slices in a greased 9x9" baking pan or round 9-inch cake pan lined with parchment paper (in case any of the filling leaks out) or a large oven-safe skillet. Cover with tea towel and let them rise for another 30 minutes, should be doubled in size.
- 6
Preheat oven to 350°F.
- 7
Bake for 12-15 minutes until lightly golden. Remove from oven, let cool for 30 minutes before glazing.
- 8
Mix the Glaze ingredients together and spread or drizzle over the rolls (add more cream if you prefer it thinner). Sprinkle with crushed pistachios and dried rose petals (optional).