First Step: Prepare the Dough: Start by warming the milk to 110ºF, then mix it with 2 tablespoons of sugar and the yeast. Let it sit for 5-10 minutes until it becomes foamy, which means the yeast is active and ready. Once foamy, add the remaining sugar, softened butter, and whisked eggs, and mix briefly to combine. Now, stir in 5 cups of flour and the salt to form a shaggy dough, setting the stage for your pistachio rolls.

Second Step: Knead and Let Rise: Knead the dough with a dough hook or by hand for 8-10 minutes until it’s smooth, soft, and tacky but not sticky; add the remaining ½ cup flour if it feels too wet. Shape the dough into a ball, place it in a greased bowl, and turn it to coat all sides. Cover and let it rise at room temperature for about 2 hours or refrigerate it overnight for easier handling the next day, which helps in creating those airy layers in your pistachio pastry.

Third Step: Make the Filling: While the dough rises, prepare the filling by mixing the softened butter with pistachio paste until creamy, then stir in the sugar. Chop the pistachios and set them aside for later. This step ensures the filling is ready to spread evenly, enhancing the flavor of your nut-filled rolls. For a vegan twist, swap butter for a plant-based alternative here to keep things smooth.

Fourth Step: Roll and Assemble: After the dough has risen, roll it out on a floured surface into a 20×12-inch rectangle about ½ inch thick. Spread the pistachio filling evenly over the dough, then sprinkle the chopped pistachios on top. Roll the dough tightly along the long edge into a 20-inch log, trim the ends, and cut it into 12 equal pieces using unflavored dental floss for clean slices, which helps maintain the flaky texture of your pistachio rolls.

Fifth Step: Second Rise and Bake: Arrange the rolls in a greased 9×13-inch pan, with three rows of four, then cover and let them rise for about 1 hour until they’re puffy. Preheat your oven to 350ºF and bake the rolls for 25-30 minutes until they’re golden brown and the internal temperature reaches 190ºF. This timing ensures the center is fully cooked, giving you perfectly flaky pistachio rolls that aren’t doughy inside; check with a thermometer as suggested for low-calorie adaptations.

Final Step: Cool, Frost, and Serve: Let the rolls cool for 20 minutes before preparing the frosting by beating the cream cheese and butter until fluffy, then adding the pistachio paste, powdered sugar, and vanilla until blended. Spread the frosting on the warm rolls and sprinkle with extra chopped pistachios. Serve them right away for the best flavor, and for a fun link, try this carrot cream cheese cupcake recipe for more frosting ideas. Your pistachio rolls are now ready to enjoy, with a total prep time of 30 minutes, cooking time of 30 minutes, and rising time of about 3 hours.