Description
These Vegan Pistachio Rolls are fluffy, gooey, and packed with rich pistachio flavor. Made with vegan buttermilk and a creamy pistachio filling, these sweet rolls are proofed twice and baked to golden perfection. The optional pistachio cream drizzle adds an extra luscious touch, making them an indulgent vegan treat perfect for breakfast or dessert.
Ingredients
Scale
Dough
- 1 batch vegan buttermilk (see note 1)
- 75 g vegan butter
- 1 teaspoon vanilla extract
- 460 g all-purpose flour
- 60 g granulated sugar
- 2 ¼ teaspoons instant yeast (see note 2)
- 1 teaspoon fine sea salt
Filling
- 60 g raw pistachios
- 35 g granulated sugar (see note 3)
- 1 teaspoon ground cinnamon
- 150 g vegan pistachio cream spread (room temperature, or pistachio butter, see note 4)
Optional Pouring Cream
- 80 ml single oat cream (or soy cream)
- 1 tablespoon pistachio butter
Glaze
- 120 g powdered sugar
- 2 tablespoons pistachio butter
- 1 teaspoon vanilla extract
- 3 teaspoons non-dairy milk
Instructions
- Read the recipe. Thoroughly review the recipe and prepare by measuring all ingredients with a kitchen scale for accuracy.
- Prepare vegan buttermilk and melt butter. Make a batch of vegan buttermilk as per your preferred method. Slowly melt 75 g vegan butter over low heat or in the microwave, ensuring it is warm and fully melted but not hot.
- Mix dough ingredients. Combine the melted butter and vanilla extract with the vegan buttermilk. In a stand mixer bowl, whisk together flour, sugar, instant yeast, and salt. Pour the wet mixture into the dry ingredients.
- Knead the dough. Using a dough hook on medium speed, knead the mixture for 5-7 minutes until a sticky ball forms. If the dough sticks excessively to the bowl, gradually add 1-2 tablespoons more flour. Alternatively, knead by hand.
- First proof. Clean and lightly oil the mixing bowl. Place the dough ball inside, cover tightly with plastic wrap, and let it proof in a warm spot for 1-2 hours or until doubled in size.
- Prepare filling. In a food processor, pulse raw pistachios, 35 g granulated sugar, and ground cinnamon until powdered and set aside.
- Roll out dough. Punch down the risen dough to release air and roll it out on a floured surface into an 11”x16” rectangle.
- Fill the dough. Spread the 150 g pistachio cream evenly over the dough rectangle up to the edges. Sprinkle the pistachio sugar-cinnamon powder evenly on top.
- Form rolls. Mark the dough into 9 equal portions, then cut using a pizza cutter or sharp knife. Roll each portion into a bun individually, or roll into a log and slice with unflavored floss as an alternative method.
- Second proof. Arrange the buns in a parchment-lined 8×8” or 10.5”x7.5” dish, cover with plastic wrap or foil, and proof again in a warm place for 1-2 hours until doubled. For an overnight option, refrigerate at this stage for up to 24 hours then bring to room temperature for 2 hours before baking.
- Optional pouring cream. Whisk oat cream and pistachio butter together, then pour over proofed buns just before baking for an extra gooey texture.
- Bake. Preheat oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Bake the rolls for 30-35 minutes until lightly golden on top. Allow to cool for 15 minutes.
- Prepare and apply glaze. Whisk powdered sugar, pistachio butter, vanilla extract, and non-dairy milk until smooth. Swirl the glaze over the warm rolls before serving.
Notes
- Note 1: Vegan buttermilk can be made by mixing 1 tablespoon lemon juice or apple cider vinegar with 250 ml plant-based milk; let it curdle for 5-10 minutes.
- Note 2: Instant yeast can be substituted with active dry yeast by proofing in warm water first.
- Note 3: Adjust sugar quantity to taste or replace with coconut sugar for a healthier option.
- Note 4: Vegan pistachio cream spread or pistachio butter provides the signature creamy filling; can be found in specialty stores or homemade by grinding roasted pistachios with a bit of oil.
- If the dough is too sticky during kneading, add flour gradually and avoid over-flouring to keep rolls soft.
- Proofing times depend on ambient temperature; ensure dough doubles in size before proceeding.
- For an intensified pistachio flavor, double the pistachio sugar-cinnamon mixture in the filling.
- The glaze is optional but enhances sweetness and presentation.
