Delicious Pistachio Buns

This nutty swirl bread turns simple dough into an amazing sweet snack that fills your home with wonderful smells of fresh baking and rich pistachios. What makes it special is the tangzhong technique, creating incredibly fluffy, soft rolls that don't go stale as quickly as regular sweet bread does.

I first baked these for a family get-together and everyone wanted to know how I made them. They've now become what I'm known for at family events, with my little nieces always asking when "Auntie's green swirls" will be showing up.

Ingredients

• Bread flour: Gives you the right structure for good rising and that wonderful chewy bite
• Milk powder: Makes everything richer and keeps the bread soft for several days
• Instant yeast: Gets the job done quicker than active dry yeast so your baking turns out better
• Tangzhong: This cooked flour mix is why your bread stays incredibly soft and fresh longer
• Pistachio spread: Packs in tons of nutty flavor without any grainy texture
• Chopped pistachios: Make everything look pretty while adding nice crunchy bits

Let's Make Them

Cook Your Tangzhong:

Mix bread flour and milk in a small pot until smooth. Cook over medium heat, stirring the whole time for about 2 minutes until it gets thick like paste. You'll know it's ready when you can see lines staying in the mixture as you stir. Cool this in your fridge for 10 minutes before using it.

Mix Your Main Dough:

Put bread flour, sugar, milk powder, instant yeast, egg, egg yolk, salt, your cooled tangzhong, and warm milk in a big bowl. Stir until everything comes together in a rough, messy dough. It'll look pretty wet right now and that's exactly right.

Add Your Butter:

Drop in soft butter and knead for a full 15 minutes by hand or with a mixer. The dough will feel sticky but slowly becomes smoother as you work it. Don't skip this long kneading - it's why your rolls will turn out so fluffy.

Let It Grow:

Put your dough in a greased bowl, cover it with plastic or a damp towel, and let it sit somewhere warm for 1-2 hours. It should double in size and feel puffy when you gently poke it.

Flatten And Fill:

Roll your dough on a lightly floured counter into a rectangle about 1-1.5 cm thick. Warm up your pistachio spread so it's easier to spread, then smooth a thin layer all over, leaving a little empty space around the edges.

Roll And Slice:

Starting from the long side, roll everything up tightly into a log and pinch the edge closed. Use dental floss or a sharp knife to cut into 9 even pieces. Place them in a greased 8-inch square pan.

Second Rising:

Cover your rolls and let them sit in a warm spot for about an hour until they look puffy and have grown to fill most of the gaps in the pan. They should feel soft when you touch them gently.

Bake Them Up:

Bake in a 350°F oven for 30-35 minutes until they're golden brown on top. If you have a thermometer, the inside should reach about 190°F. While they're still warm, drizzle more melted pistachio spread on top and sprinkle with chopped pistachios.

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The best part about making these is seeing people's reactions to their first bite. The bright green filling creates such a pretty surprise when someone pulls apart a roll and sees those gorgeous swirls. Even my grandma, who usually sticks to her old-fashioned recipes, said these were better than her famous cinnamon rolls.

Choosing Good Pistachio Spread

When shopping for pistachio spread, check the ingredients list. Good ones have pistachios listed first, not sugar or oils. The color should be naturally green with no artificial colors added. Can't find any in stores? You can make your own by blending toasted pistachios with a bit of honey and some neutral oil until it's smooth.

Prepare Them Early

These rolls work great when you need to plan ahead. After you've shaped them and put them in the pan, just cover them tightly and pop them in the fridge overnight. In the morning, take them out and let them warm up and finish rising for about 1-1.5 hours before baking, depending on how warm your kitchen is.

What To Eat With Them

These pistachio treats go really well with strong coffee or hot tea. For a fancy breakfast, serve them with some fresh fruit and an egg dish on the side. They taste great warm or at room temperature, though warming them up quickly brings back that just-baked softness. Want to make them a dessert? Try adding a scoop of vanilla ice cream next to them.

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These pistachio rolls blend bright nutty flavors with the fluffiest texture you'll ever try in homemade bread. Every bite will make you smile!

Frequently Asked Questions

→ What is the tangzhong method and why use it?

Tangzhong comes from Japan and involves cooking some flour with liquid to create a paste before adding it to your main dough. This process changes the starches so they hold more moisture, giving you super soft, fluffy buns that don't go stale as quickly.

→ Can I make these rolls ahead of time?

You sure can! Make the dough and shape your buns, then put them in the fridge overnight to rise slowly. In the morning, let them sit at room temp for about 30 minutes before baking. Or you can fully bake them, let them cool down completely, and stick them in the freezer for up to a month.

→ What can I substitute for pistachio spread?

If pistachio spread isn't in your pantry, try using Nutella, almond butter mixed with some sugar, or even just a mix of cinnamon and sugar. Each option will taste different but still be really yummy.

→ Why is my dough so sticky?

Don't worry, that stickiness is totally normal because of all the moisture from the tangzhong. This wetness is what makes your buns so soft later. Just don't add too much extra flour while kneading or your buns will end up tough.

→ How do I know when my rolls are properly proofed?

Your buns are ready when they've roughly doubled in size and feel airy and light. Press your finger gently into the dough - it should bounce back slowly but leave a tiny dent. If it jumps right back, the dough needs more time to rise.

→ What's the best way to store leftover rolls?

Let your buns cool completely then put them in an airtight container at room temp for up to 3 days. Want to warm them up? Pop them in the microwave for 10-15 seconds or heat them in a 300°F oven for about 5 minutes. For longer storage, toss them in a ziplock bag and freeze them for up to a month.