Easy Pistachio Bread Rolls

Ingredients

• 300 g High-Gluten Flour (for the dough, sifted)
• 2 g Dry Yeast (instant or active dry)
• 4 g Salt (fine sea salt)
• 33 g Granulated Sugar (15g for dough, 18g for cream)
• 24 g Milk Powder (non-fat dry milk)
• 195 g Cold Milk (whole or 2% milk, chilled)
• 39 g Pistachio Paste (30g for dough, 9g for cream; high-quality, unsweetened)
• 42 g Unsalted Butter (softened at room temperature; 18g for dough, 24g for cream)
• 1 piece Large Egg (beaten, about 50g; only 18g of egg used, rest can be saved)
• 18 g Whole Milk (for the cream, about 18ml)
• 25 g Cake Flour (for the cream, sifted)
• 3 g Frozen Butter (small piece for layering inside the roll)
• 15 ml Corn Oil (for brushing the sides; can substitute softened butter)
• 10 g Chopped Pistachios (for sprinkling on top)

Instructions

1. Make the Dough Base

   In the mixing bowl combine 300 g high‑gluten flour, 2 g dry yeast, 4 g salt, 15 g sugar, 24 g milk powder and 195 g cold milk. Mix on low speed until just combined, then knead on medium speed for 8–9 minutes until the dough forms a thick membrane with jagged edges when stretched.

   Time: PT9M

2. Incorporate Pistachio Paste and Butter

   Add 30 g pistachio paste and 18 g softened butter to the dough. Mix on low speed until the butter and paste are fully absorbed, then knead on medium speed for 3–4 minutes until the dough is elastic with smooth edges when torn.

   Time: PT4M

3. Shape and Divide

   Shape the dough into a smooth ball, then divide it into 8 equal pieces. Shape each piece into a tight ball.

   Time: PT5M

4. Chill the Dough Balls

   Lightly grease a container to prevent sticking, place the 8 dough balls inside, and chill in the refrigerator for 15 minutes to rest.

   Time: PT15M

5. Prepare Pistachio Butter Cream

   In a clean bowl beat 24 g softened butter with 18 g sugar until pale and fluffy (about 3 minutes). Add the beaten egg (≈18 g) and mix well. Stir in 9 g pistachio paste and 18 g milk until smooth, then fold in 25 g cake flour until just combined. Transfer the cream to a piping bag.

   Time: PT5M

6. Freeze for Shaping

   Roll each chilled dough ball into an oval, flip it over, fold the ends up, pinch the seam tightly, and gently shape it into a teardrop. Place the shaped dough on a tray and freeze for 30 minutes.

   Time: PT30M

7. Roll Out and Layer Butter

   Remove the frozen dough and roll it out longer, stretching and rolling simultaneously until it is about 50–60 cm long. Place 3 g frozen butter on the surface, brush the sides with corn oil (or softened butter), leaving a 5 cm margin at the top and bottom without oil. Roll the dough up tightly.

   Time: PT5M

8. Proof the Rolls

   Place the rolled dough onto a baking tray and let it rise in a warm, humid place until it is about 1.5 times larger, roughly 45 minutes.

   Time: PT45M

9. Add the Topping

   Pipe the pistachio butter cream evenly over the top of each proofed roll, then sprinkle chopped pistachios (or other nuts) over the cream.

   Time: PT2M

10. Bake

    Bake in a pre‑heated oven at 190°C for 16 minutes until the tops are golden and the crust is crisp.

    Time: PT16M

    Temperature: 190°C

11. Finish and Serve

    Tap the tray gently to release steam, let the rolls cool on a wire rack for a few minutes, then enjoy while still warm.

    Time: PT1M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

6 g

Fiber

1 g