Strawberry Pistachio Rolls

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These rolls are just so pretty! I got a glimpse of them in the most recent Food and Drink mag and immediately put them at the top of my ‘must bake’ list.

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Strawberry Pistachio Rolls

Dough

  • 1 cup milk, warmed
  • 1 cup sugar
  • 2 envelopes active dry yeast (1 1/2 Tbsp)
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp grated lemon zest
  • 1 Tbsp kosher salt
  • 5 cups AP flour (21 oz.)

Place the milk, sugar and yeast into the bottom of your mixing bowl. Stir and allow to sit for 5 minutes until foamy. Beat in the rest of the ingredients kneading for 5 minutes until a uniform but sticky dough is formed. Turn the dough into a large greased bowl, cover with plastic and allow to proof for about 2 hours in a warm spot, until doubled.

Filling

  • 1 lb strawberries, chopped
  • 1/4 cup sugar
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1/4 cup chopped pistachios and more for garnish

Place all the ingredients except for the pistachio into a large pan. Cook, squishing berries with a wooden spoon on medium heat for about 15 minutes until the juices have released and the mixture has thickened. Cool completely.

Grease and line the bottom of a 9 x 13 inch pan. Roll the dough into a 10 x 24 inch rectangle and spread the berry mixture over the dough in an even layer. Sprinkle with chopped nuts and tightly roll the dough into a 24 inch long log. Cut into 12 equal slices and place into the greased pan. Cover with plastic and allow the rolls to rise in a warm place for 2 hours.

Preheat the oven to 400°F. Remove plastic and bake the rolls for 20-25 minutes until golden brown. Cover with foil if the tops are getting to browned.

Drizzle

  • 1 cup icing sugar
  • 2 Tbsp melted butter, melted
  • 1 Tbsp whole milk
  • 1 Tbsp orange juice
  • Pinch of salt

Mix all the ingredients and pour over the rolls. Sprinkle with more chopped pistachios

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