Ingredients
Dough
- 1¼ cup whole milk (300 ml)
- ⅓ cup granulated sugar, divided (66 grams)
- 1½ tbsp active yeast (14 grams)
- 6 tbsp unsalted butter, room temperature (84 grams)
- 2 large eggs, whisked
- 5½ cups all-purpose flour (701 grams)
- ½ tsp salt
Pistachio Filling
- ¼ cup unsalted butter, room temperature (56 grams)
- ⅓ cup pistachio paste or cream
- ⅓ cup sugar (66 grams)
- ¾ cup pistachios, chopped (90 grams)
Cream Cheese Frosting
- 1 cup cream cheese, room temperature (256 grams)
- 4 tbsp unsalted butter, room temperature (56 grams)
- ½ cup pistachio paste or cream
- 1¾ cup powdered sugar (218 grams)
- ½ tsp vanilla extract
Instructions
- Prepare the yeast mixture: Warm the whole milk until lukewarm, then stir in half of the granulated sugar (about ⅙ cup) and the active yeast. Let this mixture sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Make the dough: In a large mixing bowl, combine the all-purpose flour and salt. In a separate bowl, whisk the eggs and set aside. Add the yeast mixture, whisked eggs, remaining sugar, and softened unsalted butter to the flour. Mix until the dough comes together, then knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes.
- First rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until it doubles in size.
- Prepare pistachio filling: In a small bowl, blend the softened butter, pistachio paste or cream, and sugar until smooth. Stir in chopped pistachios for texture and set aside.
- Shape the rolls: Punch down the risen dough and roll it out on a floured surface into a large rectangle about 16×12 inches. Spread the pistachio filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from the long side, forming a log. Cut the log into 12 equal pieces.
- Second rise: Place the cut rolls in a greased baking dish or on a baking sheet lined with parchment paper, spaced slightly apart. Cover and let them rise again for about 45 minutes to 1 hour until puffy.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown and cooked through. Remove from the oven and allow them to cool slightly before frosting.
- Prepare cream cheese frosting: In a mixing bowl, beat the room temperature cream cheese with softened butter until smooth and creamy. Add the pistachio paste or cream, powdered sugar, and vanilla extract, and continue beating until fully combined and fluffy.
- Frost and serve: Once the pistachio rolls are warm but not hot, spread the cream cheese frosting generously over the top. Serve warm or at room temperature for best flavor.
Notes
- Ensure the milk is lukewarm (about 110°F or 43°C) to activate yeast without killing it.
- For a stronger pistachio flavor, you can add a bit more pistachio paste in the filling or frosting.
- Chopped pistachios can be toasted lightly beforehand to enhance flavor.
- These rolls can be stored in an airtight container at room temperature for 2 days or refrigerated and gently warmed before serving.
- Freezing the unbaked rolls after shaping and before the second rise is possible; thaw and rise before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
