Servings
Font
Back
Glazed Pistachio Rolls
0 from 0 votes

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 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

Ingredients

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 egg large
  • 160 g milk (2/3 cup)
  • 50 g butter room temperature (1/4 cup)
Pistachio filling
  • 150 g pistachio 1 cup, ground
  • 50 g powdered sugar (1/2 cup)
  • 70 g butter 1/3 cup, melted
Glaze
  • 100 g powdered sugar (1 cup)
  • 5 g rose water (1 tsp)
  • 25 g heavy cream (2 tbsp)

Instructions

    Cup of Yum
  1. 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.
  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).

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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 503

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.