PIES AND TACOS
There’s nothing quite like a soft, fluffy roll straight from the oven.
Mix warm milk, sugar, and yeast; let foam. Add butter, eggs, flour, and salt, then knead until smooth. Place in a greased bowl, cover, and let rise 2 hours or overnight.
For the filling, mix butter, pistachio paste, and sugar until smooth. Chop pistachios and set aside for sprinkling.
After the dough rises, roll it into a 20×12-inch rectangle. Spread with filling, sprinkle pistachios, then roll into a log. Slice into 12 pieces, place in a greased 9×13 pan, cover, and let rise 1 hour until puffy.
Beat cream cheese and butter until smooth. Mix in pistachio paste, then gradually add powdered sugar. Stir in vanilla.
Once the rolls are slightly cooled but still warm, spread the frosting generously over the top and sprinkle with more chopped pistachios before serving.
Pistachio Rolls are best enjoyed fresh the day they’re baked. Leftovers can be stored in and airtight container in the fridge, either frosted or unfrosted.
These rolls are equal parts decadent and comforting.