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Pistachio Rolls

Pistachio Rolls

These soft and fluffy pistachio rolls are made with a buttery yeast dough and a creamy pistachio filling. Perfect for brunch, dessert, or as a sweet afternoon treat!
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 rolls
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 500 g all-purpose flour
  • 7 g dry yeast
  • 80 g sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 80 g soft butter
  • 250 ml lukewarm milk
  • pinch of salt
  • 150-200 g pistachio cream adjust to taste

Method
 

  1. In a bowl, mix lukewarm milk with sugar and dry yeast. Let it sit for 5 minutes until foamy.
  2. In a large mixing bowl, combine flour, salt, and vanilla. Add the yeast mixture, egg, and soft butter to the flour. Mix until a smooth and elastic dough forms. Knead for about 8–10 minutes by hand or using a stand mixer with dough hook.
  3. Cover the bowl with a clean towel and let the dough rise in a warm spot for about 1 hour or until doubled in size.
  4. Once risen, roll the dough into a large rectangle, approximately 0.5–1 cm thick.
  5. Spread the pistachio cream evenly over the dough using a spoon or spatula.
  6. Roll the dough tightly from the long side to form a log.
  7. Cut the log into 12 equal rolls.
  8. Place the rolls cut-side up on a baking tray lined with parchment paper, leaving some space between each.
  9. Let the rolls rise again for 30–60 minutes.
  10. Preheat the oven to 180°C (356°F).
  11. Bake the rolls for 18–20 minutes until golden brown and cooked through.
  12. Let them cool slightly before serving. Optional: dust with powdered sugar, drizzle with icing, or top with chopped pistachios.

Notes

- Make sure your milk is lukewarm, not hot, to activate the yeast.
- These rolls are best enjoyed fresh but can be stored in an airtight container for 1–2 days.
- Reheat in the microwave for 10–15 seconds to soften before eating.