I wanted to make cinnamon rolls…but not cinnamon rolls. So I made pistachio rolls instead.
I LIKE ANY KIND OF PISTACHIO DESSERT, so I knew I would love these.
They were pretty easy to make, they were so soft and fluffy and the flavour was amazing. If you like pistachio, you need to make these!
Milk bread dough
Every time I make any kind of bread…cinnamon rolls, doughnuts, a bread loaf…I use a Japanese milk bread dough.
I LOVE JAPANESE MILK BREAD.
It’s my favourite kind of bread, it’s so soft and fluffy and easy to make.
So that’s the kind of bread we are going to make for these pistachio rolls.
One of the main parts of a Japanese milk bread is a ‘tangzhong’.
This is just a paste that is made from flour and a liquid. To make it, I just heat some flour and milk together until it thickens. Then I mix this into my dough.
THIS MAKES YOUR BREAD SO MUCH MORE SOFTER AND FLUFFIER.
There is a scientific reason why it makes the bread softer and fluffier. I do not know what the exact reason is, but there is one.
Just trust me it makes the bread so much better.
So make sure not to skip the tangzhong, it is an extra step but it doesn’t take long and it is so worth it.
Ingredients for the dough
To make the dough, you only need a few simple ingredients. Here’s what you are going to need:
- Bread flour – plain/all purpose flour can also be used BUT bread flour is better. I’ll talk more about this in the next section.
- Granulated sugar
- Milk powder – this is going to add extra flavour and softness. It is optional, but I recommend it.
- Instant yeast
- Eggs – we are going to use 1 whole egg and 1 egg yolk. The extra egg yolk is going to add richness to the bread.
- The tangzhong
- Milk – whole milk is best to use. We want this to be warm, NOT HOT, just warm. So heat it in your microwave for about 30-60 seconds before using.
- Unsalted butter
The bread flour
I used bread flour to make the bread dough.
Bread flour is best to use when making bread…I think that’s why it is called bread flour.
Essentially, it has a higher protein content than plain/all purpose flour.
This extra protein gives your bread extra stability, which helps it rise more and hold its shape better in the oven. This gives you a fluffier bread.
So I recommend using bread flour but with that being said, regular plain/all purpose flour does absolutely work.
Your rolls might be a little less fluffy, but they will still taste amazing. So use whatever kind of flour you have.
The instant yeast
Whenever I am making anything that has yeast in it, I prefer to use instant yeast.
I just find it easier to use because I don’t need to activate it, I can just add it into my bowl with the rest of the ingredients.
However, I’ve heard that instant yeast is a little hard to find in some places, so active yeast could also be used.
If you are using active yeast though, you will need to activate it first.
To do this, just mix the yeast and the warm milk together, along with a tablespoon of the sugar.
Leave this aside for 10 minutes.
After 10 minutes, the mixture should look foamy. This means it is ready to use, you can now add it into your bowl with the rest of the ingredients.
For the filling, I use pistachio spread.
I LOVE PISTACHIO SPREAD.
That’s all. I guess I don’t really have much else to say about the filling. I just bought some pistachio spread and used that.
The one I use is from a brand called ‘Pisti’. You can get it from Costco or Amazon.
Or I guess you could find a recipe and make it. But that’s so much extra work, I say just buy it.
The finishing touches
Once my rolls had baked, I just drizzled some more pistachio spread over them and added some chopped up pistachios too.
I wanted to keep things simple, so that’s all I did.
HOWEVER I feel like a cream cheese icing would be soooooo good on these. So if you wanted to, add a cream cheese icing on top of them.
But then you can finally eat them. They taste best warm!