Makes 12 rolls.
Ingredients:
Dough:
1 cups milk
3 tablespoons butter
1/4 cup warm water
1 tablespoon yeast
1/4 cup sugar
2 eggs
1/2 tablespoon salt
3 1/2-4 cups flour, I usually use bread flour
Filling:
1/2 cup finely chopped pistachios
1 cup white sugar
1/2 cup soft butter
Frosting:
1/4 cup soft butter
1/4 cup soft cream cheese
1 tablespoon cream
2 cups powdered sugar
1/4 cup ground pistachios
Method:
Dough:
Heat milk and butter together. I usually do this in the microwave in a glass Pyrex measuring cup for 1 1/2 minutes, but it will depend on your microwave. Let it cool slightly so it won't kill the yeast. Add yeast and warm water to the bowl of a mixer. Add sugar, salt, eggs and 3 1/2 cups of flour. With the mixer running on low, drizzle in the milk and butter. Mix until the flour is all combined. If the dough feels sticky add a 1/4 cup more flour. Mix again and check the dough again. The dough should feel tacky but shouldn't stick to your finger. Scrape down the edges to make sure everything is combining evenly. Mix for 8 more minutes on medium low speed. Cover the mixer bowl and let the dough double in size.
Filling:
Add pistachios to a food processor and pulse until it is finely chopped. Add the sugar and butter and combine until it resembles the texture of wet sand.
Assembly:
Flour a flat surface. Roll out the dough to about 15 inches by 10 inches. Don't roll out the dough too thin. Spread the dough with the filling. Roll the dough starting from the longer end. Make sure the roll is seam side down. Before slicing into rolls, mark the top gently at the half way point. Divide each side into 12 equal segments, they should be about 1 1/2 inches each. Use floss to slice the dough. Place them on sheet pans lined with parchment paper or sprayed with baking spray. If they are closer together, they will take longer to bake and will be taller. If you space them out a little they will be larger around but less tall. Let the rolls rise until they are puffy and have noticeable air holes throughout the dough.
Bake in a 350 degree oven until golden brown and cooked through, 15-20 minutes on a sheet pan or 25-30 minutes in a baking dish like what is in the pictures. Add frosting while the rolls are still warm and sprinkle with some additional pistachios!
Frosting:
Add pistachios to the food processor and pulse until they are finely ground. In a separate bowl using a whisk, combine the pistachios, cream cheese, butter and powdered sugar until smooth.
