Fluffy Pistachio Rolls (Print Version)
# Ingredients:
→ Tangzhong Paste
01 -
100 ml milk, whole
02 -
20 g flour, bread
→ Dough Mix
03 -
330 g bread flour
04 -
8 g yeast, instant
05 -
1 teaspoon salt
06 -
1 egg yolk
07 -
1 egg
08 -
60 g white sugar
09 -
30 g powdered milk
10 -
120 ml warm whole milk
11 -
60 g butter, soft
→ Toppings & Fillings
12 -
Crushed pistachios (optional)
13 -
Pistachio butter
# Instructions:
01 -
Combine the milk and flour in a small pot. Stir until smooth, then cook on medium heat while mixing until it thickens like a paste. Set it in the refrigerator for about 10 minutes to cool down.
02 -
Stir together all the dough ingredients—except butter—into a large bowl, adding the cooled tangzhong. Knead and gradually incorporate the soft butter over 15 minutes. Grease a bowl lightly, set the dough inside, cover it up, and let it rest somewhere warm until it's double in size, roughly 1-2 hours.
03 -
Press out your risen dough on a floured counter to form a rectangle about 1-1.5 cm thick. Spread pistachio butter over it, then roll it tightly into a log shape along the long side. Use floss or a knife to slice it into 9 pieces. Fit these rolls into a square tin, cover them, and wait about 1 hour or until they puff up nicely.
04 -
Heat your oven to 180°C (350°F) and bake for 30-35 minutes or until golden and fragrant. When done, melt some pistachio spread to drizzle on top. Sprinkle with pistachio crumbs for an extra kick. Cool down for 10 minutes before digging in.
# Notes:
01 -
Using tangzhong keeps the bread super soft and light.