Pistachio Rolls Soft (Print Version)
# 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:
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.
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.
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.
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.
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.
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:
01 -
The tangzhong technique makes these irresistible rolls incredibly soft and fluffy.
02 -
Add melted pistachio spread or switch it up with cream cheese icing for topping.