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Soft Pistachio Rolls

Featured in Desserts.

Bake soft, fluffy pistachio-filled buns using the tangzhong starter for a tender finish. Combine bread flour, eggs, and tangzhong to create a rich dough. Fill each bun with creamy pistachio spread, roll tightly, and slice into even pieces. Golden baked and topped with nutty pistachio spread and optional crunchy bits. Makes 9 deliciously soft buns perfect for a sweet morning treat.
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Updated on Tue, 06 May 2025 18:36:11 GMT
Delicious Pistachio Buns Pin it
Delicious Pistachio Buns | tasteofmoms.com

When warm, fresh-baked bread meets the earthy, sweet taste of pistachios, something wonderful happens. These Pistachio Rolls bring together fluffy Japanese milk bread and a decadent pistachio center that turns an ordinary breakfast into something special. I've tweaked this recipe many times, and I've found that using the tangzhong technique is key to getting that incredibly soft, cloud-like texture we all want.

At our family get-together last week, I brought these rolls along. Even my sister-in-law, who normally passes on bread completely, couldn't help asking for another. The soft dough paired with that rich pistachio filling just hooks you right away.

Key Components

  • Bread flour: With more protein, you get that perfect chewy pull when you bite in
  • Raw pistachio spread: I go for the plain stuff without extra sugar or oils to keep the taste authentic
  • Whole milk: The fat helps make both the tangzhong and dough extra rich
  • Instant yeast: This type mixes in easily and works reliably every single time
Soft and buttery pistachio rolls filled with sweet pistachio cream. Pin it
Soft and buttery pistachio rolls filled with sweet pistachio cream. | tasteofmoms.com

Making these rolls takes me back to watching my grandma bake on Sunday mornings with that amazing bread smell filling up the house. Though these aren't the traditional ones she made, they carry that same love and care in every step.

Step-by-Step Process

Make Your Tangzhong First:
Mix flour and milk together in a small pot until smooth. Heat it up while constantly stirring. Cook until it thickens and you can see lines forming when you stir. Take it off the heat and let it cool down completely. Don't skip this part—it's what makes the bread so special.
Mix Your Dough:
Put all dry stuff in your mixer bowl. Add your cooled tangzhong and the wet ingredients. Mix until just barely combined. Knead about 10-12 minutes until the dough feels smooth and stretchy. Add your soft butter bit by bit as you knead.
Let It Rise and Add Filling:
Put your dough in an oiled bowl. Cover and wait until it doubles, around an hour. Roll it out into a big rectangle on a floured counter. Spread pistachio filling all over, leaving a little edge. Roll it up tightly from the long side and pinch to close. Cut into 12 equal pieces using dental floss.
Form Rolls and Rise Again:
Place rolls in a greased 9x13 pan. Cover loosely with plastic. Let them puff up for about 45 minutes. Heat your oven to 350°F while waiting. Brush some milk on top before they go in.

I learned from watching my mom that you can't rush good bread. The waiting part while the dough rises is actually when all the good stuff happens.

Why They're So Fluffy

The tangzhong method works by cooking some flour and liquid first, which locks in more moisture throughout the dough. This is why your rolls stay soft longer and pull apart with that amazing cotton-candy feel.

Overnight Option

Want fresh rolls in the morning? Just shape them the night before and stick them in the fridge. Pull them out to warm up and finish rising before you bake them for a no-rush breakfast treat.

How To Enjoy Them

Eat these warm with some extra pistachio spread on top or a simple cream cheese frosting. When I'm trying to impress guests, I sprinkle some crushed pistachios and a tiny bit of powdered sugar over them.

These rolls have become my go-to for family holiday breakfasts. There's nothing better than watching someone take their first bite and seeing their eyes light up at that unique flavor and cloud-like texture.

Closing Thoughts

Making these Pistachio Rolls takes some time but pays off big time. Mixing Japanese bread methods with Middle Eastern flavors creates something truly unique. Whether you bake all the time or you're just trying fancy bread for the first time, remember good things can't be rushed. These aren't just breakfast—they're a little moment of joy worth slowing down for.

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. | tasteofmoms.com

Frequently Asked Questions

→ What is tangzhong, and what does it do?
It’s a mix of cooked flour and milk that keeps bread extra soft for longer.
→ Can I prep these the night before?
Sure! Let them rise overnight in the fridge for easy baking in the morning.
→ What if I don’t have pistachio spread?
Blend pistachios into a paste or use another nut butter instead!
→ Why is the dough so sticky?
Stickiness is normal with tangzhong—it’s key for soft and fluffy bread.
→ Are these rolls freezer-friendly?
Totally! Freeze up to 2 months, thaw overnight, and heat before eating.

Pistachio Rolls Soft

Fluffy, soft buns made with tangzhong, stuffed with pistachio filling, and finished with crushed nuts.

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

Category: Desserts

Difficulty: Difficult

Cuisine: Asian Blend

Yield: 9 Servings (9 rolls)

Dietary: Vegetarian

Ingredients

→ Tangzhong

01 100 ml whole milk
02 20 g bread flour

→ Main Dough

03 1 egg yolk
04 120 ml warm whole milk
05 30 g milk powder
06 8 g instant yeast
07 60 g granulated sugar
08 1 egg
09 1 teaspoon salt
10 330 g bread flour
11 60 g softened unsalted butter

→ Filling and Topping

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

Instructions

Step 01

In a small pot, mix the milk and flour. On medium heat, stir constantly till it turns into a thick paste. Stick it in the fridge for 10 minutes to cool down.

Step 02

In a big bowl, toss in all the dough ingredients, except the butter, including the chilled tangzhong. Mix until it forms dough, then work in the butter. Knead for about 15 minutes—it'll feel sticky, but that's totally fine.

Step 03

Grease a bowl lightly, put the dough inside, cover it up, and leave it in a warm spot. It'll double in size in 1-2 hours.

Step 04

Sprinkle some flour on your counter and roll the dough into a big rectangle, about 1-1.5 cm thick. Spread the pistachio filling all over, roll it tightly from the longer edge, then cut it into 9 pieces using floss or a sharp knife.

Step 05

Arrange the rolls inside an 8-inch square tin, leaving some space for them to rise. Cover and let them puff up in a warm area for about an hour.

Step 06

In a preheated oven at 180°C/350°F, bake for 30-35 minutes until the tops are golden and irresistible. When done, drizzle on warm pistachio spread and sprinkle chopped pistachios if you'd like. Allow them to sit for about 10 minutes before serving.

Notes

  1. The tangzhong technique makes these irresistible rolls incredibly soft and fluffy.
  2. Add melted pistachio spread or switch it up with cream cheese icing for topping.

Tools You'll Need

  • Square baking tin (8-inch)
  • Pot to cook tangzhong
  • Large bowl for mixing
  • Rolling pin for shaping

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (milk, butter)
  • Egg-based ingredients
  • Tree nuts like pistachios
  • Wheat products (flour)