Soft Fluffy Pistachio Rolls (Print Version)
# Ingredients:
→ Tangzhong
01 -
20 g bread flour
02 -
100 ml whole milk
→ Dough
03 -
330 g bread flour
04 -
60 g granulated sugar
05 -
30 g milk powder
06 -
8 g instant yeast
07 -
1 egg
08 -
1 egg yolk
09 -
1 teaspoon salt
10 -
120 ml whole milk, warm
11 -
60 g unsalted butter, softened
→ Extras
12 -
Pistachio spread
13 -
Chopped pistachios, for sprinkling (optional)
# Instructions:
01 -
In a pot, add the bread flour and milk. Mix together. Place the pot on medium heat and stir constantly until the mixture thickens into a paste. Let this cool in the fridge for 10 minutes.
02 -
In a large bowl, combine the dough ingredients except the butter. Ensure the cooled tangzhong is added. Mix until a dough forms, then knead in the softened butter for 15 minutes. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place until doubled in size, about 1-2 hours.
03 -
On a floured surface, roll the risen dough into a large rectangle about 1-1.5 cm thick. Spread a thin layer of melted pistachio spread over the dough. Roll tightly from the long edge, then cut into 9 pieces using floss or a knife. Arrange the pieces in an 8-inch square cake tin. Cover and let rise in a warm place for about 1 hour or until fluffy and soft.
04 -
Preheat the oven to 180°C (350°F). Bake the risen rolls for 30-35 minutes, or until golden brown. Once baked, drizzle melted pistachio spread over the top and optionally sprinkle with chopped pistachios. Let cool for 10 minutes before serving.
# Notes:
01 -
The tangzhong technique helps create soft, fluffy bread.