Saffron Pistachio Rolls Recipe
The soft bite of this sweet morning bun paired with a sip of your favourite coffee is a little piece of heaven on these cold fall mornings. We guarantee that once you bite into these sweet aromatic delights, you'll wonder why you haven't incorporated saffron to your daily baking yet. And even better, unlike most buns which often turn stale quickly, these stay soft and pillowy for at least 3 days after baking!
To make the dough:
Place the saffron strands in a mortar. Grind with the pestle until you have powdered the saffron.
Combine saffron ground and 1 tbsp. hot (not boiling) water in a small bowl. Let brew for 5 minutes.
Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
Combine the milk, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch. Add brewed saffron.
Pour into the dry ingredients, and stir until it forms a soft dough or use a stand mixer.
On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl, cover, and let rest for about 1 hour or until it doubled in size.
To make the filling:
While the dough is rising, grind the pistachios in a small food processor or clean coffee grinder.
Combine butter, sugar and pistachio ground in a medium bowl and beat until fluffy. Set aside.
To shape the dough:
Grease or line a baking sheet. On a floured surface, roll dough out into a long rectangle.
Spread the filling evenly over the dough.
Roll up the dough tightly. Cut into 10-12 even rolls and arrange in prepared baking sheet.
Tightly cover the roll with plastic wrap or a clean kitchen towel. Let rise for 45 minutes.
To finish up:
Preheat the oven to 190°C.
Whisk together egg and milk or water in a small bowl. Brush the buns with the egg wash.
Bake for 25-28 minutes or until the rolls are golden brown.
Leave the pistachio rolls 10-15 minutes to cool before serving!
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