Homemade Pistachio Rolls

This pistachio roll recipe transforms ordinary bread dough into an extraordinary sweet treat that fills your kitchen with the aroma of freshly baked pastry and rich pistachios. The secret lies in the tangzhong method, which creates incredibly soft, fluffy rolls that stay fresh longer than traditional sweet breads.

I first made these rolls for a holiday brunch and everyone requested the recipe. Now they've become my signature contribution to family gatherings, with my nieces always asking when "Auntie's green rolls" are coming.

Ingredients

• Bread flour: Provides the structure needed for proper rising and that perfect chewy texture
• Milk powder: Adds richness and helps create a tender crumb that stays soft for days
• Instant yeast: Works faster than active dry yeast making this recipe more foolproof
• Tangzhong: A cooked flour paste that creates exceptionally soft bread that stays fresh longer
• Pistachio spread: Delivers concentrated nutty flavor without the grittiness of raw pistachios
• Chopped pistachios: Add visual appeal and textural contrast to the finished rolls

Step-by-Step Instructions

Prepare the Tangzhong:

In a small saucepan combine bread flour and milk until completely smooth. Heat over medium heat while stirring constantly for about 2 minutes until the mixture thickens to a paste consistency. The mixture is ready when lines remain visible as you stir. Cool this mixture in the refrigerator for 10 minutes before using.

Create the Dough Base:

Combine bread flour, sugar, milk powder, instant yeast, egg, egg yolk, salt, cooled tangzhong, and warm milk in a large mixing bowl. Mix until ingredients are incorporated and a shaggy dough forms. The dough will seem quite wet at this stage which is exactly what you want.

Incorporate the Butter:

Add softened butter to the dough and knead for a full 15 minutes either by hand or with a stand mixer. The dough will be sticky but will gradually become smoother and more elastic. Proper kneading develops the gluten structure essential for soft, fluffy rolls.

First Rise:

Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp kitchen towel, and allow to rise in a warm spot for 1 to 2 hours. The dough should double in size and feel light and airy when poked gently.

Shape the Rolls:

Roll the dough on a lightly floured surface into a rectangle approximately 1 to 1.5 cm thick. Warm the pistachio spread slightly to make it more spreadable, then apply a thin, even layer across the entire surface leaving a small border around the edges.

Form and Cut:

Starting from the long edge, roll the dough tightly into a log shape, pinching the seam to seal. Using dental floss or a sharp knife, cut into 9 equal pieces and arrange them in a greased 8 inch square baking pan.

Second Rise:

Cover the rolls and let them rise in a warm place for about an hour until they look puffy and have expanded to fill most of the gaps in the pan. They should feel soft and pillowy when gently touched.

Bake to Perfection:

Bake in a preheated 180°C/350°F oven for 30 to 35 minutes until the tops are golden brown. The internal temperature should reach about 88°C/190°F if you have a thermometer. While still warm, drizzle with additional melted pistachio spread and sprinkle with chopped pistachios.

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My absolute favorite thing about this recipe is watching people take their first bite. The vibrant green filling creates such a beautiful surprise when you pull the rolls apart, revealing those perfect swirls. My grandmother who rarely gets excited about newfangled recipes declared these better than her traditional cinnamon rolls.

Finding the Perfect Pistachio Spread

Not all pistachio spreads are created equal. Look for ones that list pistachios as the first ingredient rather than sugar or palm oil. The color should be naturally green without artificial coloring. If you cannot find commercial pistachio spread, you can make your own by blending roasted pistachios with a small amount of honey and neutral oil until smooth.

Make Ahead Options

These rolls work brilliantly as a make ahead treat. After shaping and placing in the baking pan, cover tightly and refrigerate overnight. The next morning, remove from the refrigerator and allow to come to room temperature and complete their second rise before baking. This usually takes about 1 to 1.5 hours depending on your kitchen temperature.

Serving Suggestions

These pistachio rolls pair beautifully with strong coffee or tea. For an extra special brunch, serve alongside fresh fruit and a savory egg dish for balance. They can be enjoyed warm or at room temperature, though gently reheating them brings back that freshly baked texture. If serving as dessert, consider adding a scoop of vanilla ice cream on the side.

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These pistachio rolls are a delightful treat that combines vibrant pistachio flavors with the softest, fluffiest texture you'll ever achieve in homemade bread. You're going to love every bite!

Frequently Asked Questions

→ What is the tangzhong method and why use it?

Tangzhong is a Japanese technique where a portion of flour is cooked with liquid to create a roux before adding to the main dough. This pre-gelatinizes the starches, allowing the dough to hold more moisture, resulting in exceptionally soft, fluffy rolls that stay fresh longer.

→ Can I make these rolls ahead of time?

Yes! You can prepare the dough and shape the rolls, then refrigerate overnight for a slow rise. The next morning, allow them to come to room temperature for about 30 minutes before baking. Alternatively, you can fully bake them, cool completely, and freeze for up to 1 month.

→ What can I substitute for pistachio spread?

If you can't find pistachio spread, you can substitute with Nutella, almond butter mixed with a little sugar, or even a cinnamon-sugar mixture. Each will give a different but delicious flavor profile.

→ Why is my dough so sticky?

The dough is naturally sticky due to the high moisture content from the tangzhong. This is normal and contributes to the rolls' final softness. Avoid adding too much extra flour during kneading as this will make the rolls tough.

→ How do I know when my rolls are properly proofed?

Properly proofed rolls will have approximately doubled in size and feel light and puffy. If you gently press a finger into the dough, it should slowly spring back but leave a slight indentation. If it springs back immediately, it needs more time.

→ What's the best way to store leftover rolls?

Store completely cooled rolls in an airtight container at room temperature for up to 3 days. To refresh them, microwave for 10-15 seconds or warm in a 300°F oven for about 5 minutes. For longer storage, freeze in a ziplock bag for up to 1 month.