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Homemade Pistachio Rolls

Featured in Easy Breakfast Ideas.

Create these irresistible Pistachio Rolls using the Japanese tangzhong method for incredibly soft and fluffy results. The dough combines bread flour, milk powder, and eggs for richness, while the tangzhong starter ensures a tender texture. Each roll is generously filled with melted pistachio spread, then rolled and sliced into perfect portions. After baking to golden perfection, these rolls are topped with more pistachio spread and optional chopped nuts. The result is a batch of 9 heavenly rolls that combine the comfort of traditional sweet rolls with the luxury of pistachios.
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Mina cooking in her kitchen
Updated on Sun, 09 Feb 2025 19:12:09 GMT
Pistachio Rolls Pin it
Pistachio Rolls | lastminrecipes.com

The aroma of freshly baked bread mingling with rich, nutty pistachios creates something truly magical. These Pistachio Rolls combine the cloud-like texture of Japanese milk bread with a luxurious pistachio filling that transforms the humble breakfast roll into something extraordinary. After perfecting this recipe through countless iterations, I've found that the secret lies in the tangzhong method - a game-changer for achieving that perfect, pillowy texture.

Last weekend, I made these for a family brunch, and my sister-in-law, who usually skips bread, couldn't resist asking for seconds. The combination of delicate dough and rich pistachio filling was irresistible.

Essential Ingredients

  • Bread flour: The higher protein content creates stronger gluten networks for the perfect chewy texture
  • Quality pistachio spread: I prefer pure pistachio butter without added oils or sugar for the most authentic flavor
  • Whole milk: The fat content is crucial for the tangzhong and dough's richness
  • Instant yeast: It dissolves easily and produces reliable results every time
Soft and buttery pistachio rolls filled with sweet pistachio cream. Pin it
Soft and buttery pistachio rolls filled with sweet pistachio cream. | lastminrecipes.com

Making these rolls reminds me of Sunday mornings in my grandmother's kitchen, where the smell of fresh bread always filled the air. While these aren't her traditional rolls, they carry the same spirit of care and attention to detail.

Detailed Instructions

Create the Tangzhong:
Whisk flour and milk in a small saucepan until smooth. Heat over medium, stirring constantly. Cook until mixture thickens and leaves lines in the bottom of pan. Remove from heat and cool to room temperature. This step is crucial for the bread's final texture.
Prepare the Dough:
Combine dry ingredients in stand mixer bowl. Add cooled tangzhong and remaining wet ingredients. Mix until just combined. Knead for 10-12 minutes until dough is smooth and elastic. Add softened butter gradually while kneading.
First Rise and Fill:
Place dough in lightly oiled bowl. Cover and let rise until doubled, about 1 hour. Roll dough into large rectangle on floured surface. Spread pistachio filling evenly, leaving border. Roll tightly from long side, pinching seam to seal. Cut into 12 equal pieces using dental floss.
Shape and Second Rise:
Place rolls in greased 9x13 baking pan. Cover loosely with plastic wrap. Let rise until puffy, about 45 minutes. Preheat oven to 350°F during final rise. Brush tops with milk before baking.

Growing up watching my mother make bread, I learned that patience is key to perfect rolls. The time spent waiting for the dough to rise is when the magic happens.

The Science of Softness

The tangzhong method pre-gelatinizes some of the starches in the flour, allowing the dough to hold more moisture. This results in bread that stays soft longer and has an almost cotton-like texture when pulled apart.

Make-Ahead Magic

Prepare the rolls through shaping, then refrigerate overnight for a fresh-baked breakfast. Just let them come to room temperature and complete the final rise before baking.

Serving Suggestions

Serve these warm with a drizzle of extra pistachio spread or a light cream cheese glaze. For special occasions, I garnish with crushed pistachios and a light dusting of powdered sugar.

These rolls have become my signature contribution to holiday breakfasts. There's something special about watching people experience their first bite of these uniquely flavored, cloud-like rolls.

Final Thoughts

Creating perfect Pistachio Rolls is a labor of love that rewards patience and attention to detail. The combination of traditional Japanese bread-making techniques with Middle Eastern flavors creates something truly special. Whether you're an experienced baker or trying your hand at enriched dough for the first time, remember that great bread takes time. These rolls aren't just breakfast - they're an experience worth savoring.

Delicious pistachio rolls, a perfect balance of nutty flavor and soft pastry. Pin it
Delicious pistachio rolls, a perfect balance of nutty flavor and soft pastry. | lastminrecipes.com

Frequently Asked Questions

→ What is tangzhong and why is it important?
Tangzhong is a cooked flour-milk paste that helps create softer, fluffier bread that stays fresh longer.
→ Can I make these rolls ahead of time?
Yes, you can prepare them the night before and let them do their final rise in the refrigerator overnight.
→ What can I use if I can't find pistachio spread?
You can make your own by blending pistachios into a paste, or substitute with another nut spread.
→ Why is my dough sticky?
The dough is supposed to be sticky due to the tangzhong method - this creates the soft, fluffy texture.
→ Can I freeze these rolls?
Yes, they freeze well for up to 2 months. Thaw overnight and warm before serving.

Homemade Pistachio Rolls

Soft and fluffy rolls made with the tangzhong method, filled with pistachio spread and topped with chopped pistachios.

Prep Time
180 Minutes
Cook Time
35 Minutes
Total Time
215 Minutes
By: Mina

Category: Breakfast & Brunch

Difficulty: Difficult

Cuisine: Asian-Fusion

Yield: 9 Servings (9 rolls)

Dietary: Vegetarian

Ingredients

→ Tangzhong

01 20 g bread flour
02 100 ml whole milk

→ Main 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
10 120 ml warm whole milk
11 60 g unsalted butter, softened

→ Filling and Topping

12 1 jar pistachio spread
13 Chopped pistachios for sprinkling (optional)

Instructions

Step 01

Mix bread flour and milk in a pot. Heat over medium heat while stirring constantly until it forms a thick paste. Refrigerate for 10 minutes to cool.

Step 02

Combine all dough ingredients except butter in a large bowl, including the cooled tangzhong. Mix until a dough forms, then add softened butter and knead for 15 minutes. The dough will be sticky, which is normal.

Step 03

Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1-2 hours.

Step 04

Roll dough on a floured surface into a large rectangle about 1-1.5 cm thick. Spread melted pistachio spread over the dough, then tightly roll from the long end. Cut into 9 pieces using floss or a knife.

Step 05

Place rolls in an 8-inch square cake tin. Cover and let rise in a warm place for about an hour until they become fluffy and soft.

Step 06

Bake at 180°C/350°F for 30-35 minutes until golden brown. Drizzle with melted pistachio spread and sprinkle with chopped pistachios if desired. Let cool for 10 minutes before serving.

Notes

  1. These rolls use the tangzhong method for an extra soft, fluffy texture
  2. Can be topped with either melted pistachio spread or cream cheese icing

Tools You'll Need

  • 8-inch square cake tin
  • Small pot for tangzhong
  • Large mixing bowl
  • Rolling pin

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (milk, butter)
  • Eggs
  • Tree nuts (pistachios)
  • Wheat (flour)