Chocolate Pistachio Rolls
These Chocolate Pistachio Rolls feature the most fluffy Tangzhong Milk Bread dough, and are filled with pistachio cream, chopped pistachios, then topped with more pistachio cream and finished with an incredible chocolate icing!
Equipment
- 1 9x13 metal pan
- 1 Kitchen scale
- 1 Stand mixer
Ingredients
Tangzhong Paste
- 100g whole milk
- 25g bread flour
Yeast Mixture
- 212g whole milk 110°
- 1 package active dry yeast 7g
- 1 teaspoon sugar
Rolls Dough
- 485g bread flour
- 70g granulated sugar
- 2 large eggs
- 2 teaspoon salt
- 42g (3 tbsp) unsalted butter melted
- 42g (3 tbsp) unsalted butter softened
Filling & Toppings
- 2 jars Pistachio Cream About 12-14 oz. total - you could make your own
- ½ cup crushed pistachios + more for topping after it's baked
Chocolate Icing
- 1 cup powdered sugar
- 3 tablespoon cocoa powder
- 2 tablespoon unsalted butter melted
- 2 tablespoon milk
Instructions
Tangzhong Paste
- Add milk and flour into a sauce pan over medium heat.100g whole milk, 25g bread flour
- Whisk the mixture until it comes together and thickens (see image in post). Remove from heat and add to a bowl and let cool.
Yeast Mixture
- Combine warm milk, yeast, and sugar in a bowl, stir and let sit for at least 5 to 10 minutes until the yeast activates and foams.212g whole milk, 1 package active dry yeast, 1 tsp sugar
Rolls Dough
- In the bowl of a stand mixture, add bread flour, sugar, eggs, salt and melted butter, yeast mixture, and Tangzhong Paste. Using a hook attachment, knead the dough for at least 10 minutes.485g bread flour, 70g granulated sugar, 2 large eggs, 2 tsp salt, 42g (3 tbsp) unsalted butter
- After 10 minutes, slowly add in the softened butter, then knead for another 10 minutes until the dough is soft, elastic and as pictured in the post.42g (3 tbsp) unsalted butter
- Add the dough to a greased bowl, cover and let rise for at least an hour until doubled in size.
Shaping the Chocolate Pistachio Rolls
- Prepare a 9x13 pan by lining it with parchment paper and set it aside.
- Flour your surface and roll out the dough into a rectangle (about 18x12 or so), and about ¼" thickness. It doesn't have to be perfect, but generally in the shape of a rectangle and a pretty large one.
- Spread one entire jar of pistachio cream all over the dough. If you make your own, you'll need about 6-7 oz. Then spread ½ cup of crushed pistachios all over.2 jars Pistachio Cream, ½ cup crushed pistachios
- Working from the 18" of the dough, roll the dough into a large log.
- Using a knife (or to get cleaner slices, unflavored dental floss), cut into 12 even slices. I like to trim the ends before doing this so I can get the cleanest slices.
- Alternate method: instead of rolling and cutting, you could use a pizza cutter or a knife to cut long strips and then roll each strip individually. This makes it easier to roll and cut.
- Line the rolls in the baking pan and cover loosely with saran wrap and let rise for an hour.
Baking the Rolls
- Preheat the oven to 350° F.
- Once risen, add half a jar of pistachio cream into a piping bag (or you could just use a spoon) and pipe extra pistachio cream over the rolls, in a sort of circle around the swirls.
- Bake the rolls for 25-30 minutes. Depending on your oven, you might need to cover the rolls with aluminum foil halfway through baking so the inside can cook but to prevent the outside from burning.
- If you aren't sure if the rolls are baked through, you can use a cooking thermometer to check for doneness. The thermometer should read 190° or above.
- Once out of the oven, top with the remaining pistachio cream (you can drizzle this on).
Chocolate Icing
- In a small bowl, combine all the ingredients for the icing and whisk until well combined. You can smother this icing all over the rolls or drizzle it on top. Then add crushed pistachios on top.1 cup powdered sugar, 3 tbsp cocoa powder, 2 tbsp unsalted butter, 2 tbsp milk
Storage
- The rolls will keep at room temperature for 3-5 days, covered tightly.
- You can warm them for a 25-30 seconds in the microwave before eating, if you like.
Tried this recipe?Mention @siftwithkima or tag #SiftwithKima on Instagram!
