Glazed Pistachio Rolls

Name: Glazed Pistachio Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 8 serving
Ingredients: 350 g all-purpose flour; 50 g sugar; 4 g salt; 7 g instant yeast; 1 large egg; 160 g milk; 50 g butter room temperature; 150 g ground pistachios; 50 g powdered sugar; 70 g melted butter; 100 g powdered sugar; 5 g rose water; 25 g heavy cream

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Prep Time
15 mins
Cook Time
15 mins
Dough Rise
2 hrs
Total Time
2 hrs 30 mins
Servings
8
Calories
503 kcal
Course
Breakfast, Bread
Cuisine
Middle Eastern, Persian

Glazed Pistachio Rolls

Chad Dorsey

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These pistachio rolls are soft, pillowy buns filled with a sweet, buttery pistachio filling and topped with a scrumptious, creamy glaze.

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Ingredients

Servings

Dough

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)
50 g butter room temperature (1/4 cup)

Pistachio filling

150 g ground pistachios (1 cup)
50 g powdered sugar (1/2 cup)
70 g melted butter (1/3 cup)

Glaze

100 g powdered sugar (1 cup)
5 g rose water (1 tsp)
25 g heavy cream (2 tbsp)

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Instructions

In a stand mixer bowl, add the dry ingredients of flour, sugar, salt, and yeast. Then add the wet ingredients of egg, milk, 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.
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.
In a bowl mix together the Filling ingredients until smooth. Set aide.
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).
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.
Preheat oven to 350°F.
Bake for 12-15 minutes until lightly golden. Remove from oven, let cool for 30 minutes before glazing.
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).

Notes

I use dental floss to cut dough rolls by sliding the floss under the dough, crossing the ends over the top, and pulling tightly to create clean, smooth slices.

Nutrition Information

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Calories 503kcal (25%) Carbohydrates 65g (22%) Protein 10g (20%) Fat 23g (35%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.5g Cholesterol 59mg (20%) Sodium 308mg (13%) Potassium 292mg (8%) Fiber 3g (12%) Sugar 27g (54%) Vitamin A 561IU (11%) Vitamin C 1mg (1%) Calcium 60mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 503 kcal

% Daily Value*

Calories	503kcal	25%
Carbohydrates	65g	22%
Protein	10g	20%
Fat	23g	35%
Saturated Fat	10g	50%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Trans Fat	0.5g	25%
Cholesterol	59mg	20%
Sodium	308mg	13%
Potassium	292mg	6%
Fiber	3g	12%
Sugar	27g	54%
Vitamin A	561IU	11%
Vitamin C	1mg	1%
Calcium	60mg	6%
Iron	3mg	17%