Homemade Pistachio Rolls (Print Version)
# 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:
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.
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.
03 -
Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1-2 hours.
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.
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.
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:
01 -
These rolls use the tangzhong method for an extra soft, fluffy texture
02 -
Can be topped with either melted pistachio spread or cream cheese icing