Pistachio Rolls (Print Version)
# Ingredients:
→ For the tangzhong
01 -
20 g bread flour
02 -
100 ml whole milk
→ For the dough
03 -
330 g bread flour
04 -
60 g granulated sugar
05 -
30 g milk powder
06 -
8 g instant yeast
07 -
1 egg
08 -
1 egg yolk
09 -
1 teaspoon salt
10 -
Prepared tangzhong
11 -
120 ml warm whole milk
12 -
60 g unsalted butter, softened
→ For the filling and topping
13 -
Pistachio spread
14 -
Chopped pistachios for garnish
# Instructions:
01 -
Combine bread flour and milk in a pot, mixing well. Heat over medium heat while constantly stirring until the mixture forms a thick paste. Refrigerate for 10 minutes to cool.
02 -
In a large bowl, combine all dough ingredients including the cooled tangzhong, except the butter. Mix until a dough forms, then incorporate the softened butter and knead for 15 minutes. The dough will be sticky, which is normal.
03 -
Place the dough in a lightly greased bowl, cover, and allow to rise in a warm place until doubled in size, approximately 1-2 hours.
04 -
Roll the risen dough on a floured surface into a large rectangle approximately 1-1.5 cm thick. Melt the pistachio spread and apply a thin layer over the dough. Starting from the long edge, tightly roll the dough into a log.
05 -
Slice the roll into 9 equal pieces (dental floss works best for a clean cut, but a knife is acceptable). Place rolls in an 8-inch square baking tin.
06 -
Cover the rolls and leave to rise in a warm place for about 1 hour, until noticeably fluffier and softer to the touch.
07 -
Preheat oven to 180°C/350°F 20 minutes before baking. Bake the risen rolls for 30-35 minutes, until golden brown on top.
08 -
Drizzle melted pistachio spread over the warm rolls and sprinkle with chopped pistachios. Allow to cool for 10 minutes before serving.
# Notes:
01 -
Tangzhong is a Japanese technique that creates exceptionally soft and fluffy bread.
02 -
You can substitute a cream cheese icing instead of pistachio spread for topping if preferred.