Vegan Pistachio Sweet Rolls (Print Version)

# Ingredients:

→ For the Dough

01 - 1 cup homemade vegan buttermilk (mix 1 cup plant milk with 1 tbsp lemon juice)
02 - 75g (2.6 oz) vegan butter, gently melted
03 - 1 teaspoon vanilla extract
04 - 460g (3⅔ cups) all-purpose flour, plus extra for dusting
05 - 60g (5 tablespoons) granulated sugar
06 - 2¼ teaspoons instant yeast
07 - 1 teaspoon fine sea salt

→ For the Pistachio Filling

08 - 60g (½ cup) raw pistachios
09 - 35g (3 tablespoons) granulated sugar
10 - 1 teaspoon ground cinnamon
11 - 150g (⅔ cup) vegan pistachio cream spread, at room temperature

→ For the Gooey Pouring Cream (Optional)

12 - 80ml (⅓ cup) single oat cream or soy cream
13 - 1 tablespoon pistachio butter

→ For the Pistachio Glaze

14 - 120g (1 cup) powdered sugar
15 - 2 tablespoons pistachio butter
16 - 1 teaspoon vanilla extract
17 - 3 teaspoons non-dairy milk

# Instructions:

01 - Start by preparing a batch of vegan buttermilk by mixing your favorite plant milk with some lemon juice and letting it sit for about 5 minutes until slightly curdled. Meanwhile, gently melt your vegan butter - you want it just melted, not hot.
02 - Pour your melted vegan butter and the vanilla extract into the buttermilk and give everything a good stir until well combined.
03 - In the bowl of your stand mixer, whisk together the flour, sugar, instant yeast, and sea salt until they're evenly distributed.
04 - Add your buttermilk mixture to the flour mixture, then attach the dough hook and knead on medium speed for 5-7 minutes. The dough should form into a ball but remain slightly sticky. If it's sticking too much to the sides of the bowl, add an extra tablespoon or two of flour until it comes together.
05 - Clean out your mixing bowl, dry it well, and lightly coat it with a bit of oil. Place your dough ball in the bowl and cover tightly with plastic wrap. Leave it somewhere warm in your kitchen for 1-2 hours until it puffs up and doubles in size.
06 - While the dough is rising, make your filling. Add the raw pistachios, sugar, and cinnamon to a food processor and pulse until you get a fine, powdery mixture. Set this aside for later.
07 - Once your dough has doubled in size, gently punch it down to release the air. On a lightly floured surface, roll the dough out into a large rectangle about 11×16 inches.
08 - Use a spatula (or clean fingers) to carefully spread the pistachio cream in a thin, even layer all the way to the edges of your dough rectangle. Then sprinkle your pistachio-sugar-cinnamon mixture evenly over the entire surface.
09 - Mark the dough into 9 equal portions. You can either roll it into a log first and then cut it, or cut it into strips and roll each bun individually. If rolling into a log, use unflavored dental floss to slice through the dough without squishing it.
10 - Place your shaped rolls in a parchment-lined 8×8" or 10.5×7.5" baking dish, leaving a little space between each one. Cover with plastic wrap or foil and let them rise again in a warm spot for 1-2 hours until they've puffed up and doubled in size. Alternatively, you can refrigerate them overnight (up to 24 hours) and then let them rise at room temperature for about 2 hours before baking.
11 - If you want extra gooey rolls, whisk together the oat cream and pistachio butter until smooth, then pour this mixture over your proofed rolls just before they go into the oven.
12 - Preheat your oven to 320°F (160°C) fan-forced or 356°F (180°C) conventional. Bake the rolls for 30-35 minutes until the tops are lightly golden brown. Once baked, let them cool slightly for about 15 minutes.
13 - While the rolls are still warm (but not hot), whisk together the powdered sugar, pistachio butter, vanilla, and non-dairy milk until you have a smooth, pourable glaze. Drizzle or swirl this over your warm pistachio rolls, then serve them up while they're still slightly warm and at their most delicious!

# Notes:

01 - For the most accurate results, measure your ingredients with a digital kitchen scale rather than using cup measurements.
02 - If using active dry yeast instead of instant, you'll need to activate it first by mixing it with warm buttermilk and a spoonful of sugar until it gets foamy (about 5-10 minutes).
03 - These rolls can be prepared the night before. After shaping, place them in the fridge for up to 24 hours, then let them come to room temperature and rise for about 2 hours before baking.
04 - If you're using pistachio butter instead of pistachio cream spread for the filling, double the amount of sugar in the filling mixture.
05 - These rolls freeze beautifully! Let them cool completely, then wrap individually and freeze for up to 2 months. Thaw and warm before serving.

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