Pistachio Sweet Rolls with Saffron Orange Blossom Glaze

For the dough, warm the Whole Milk (240 mL) and Granulated Sugar (4 Tbsp) until just above room temperature. Sprinkle in the yeast and let sit until foamy, about 10 minutes.

Add the yeast mixture and Butter (75 mL) into a standing mixer with the kneading attachment. Add the All-Purpose Flour (310 g), Salt (1 tsp), and Active Dry Yeast (2 tsp) all at once and turn the mixer on medium until it comes together and forms a ball.

Place in a oiled bowl and cover with a dry cloth. Let rise for an hour.

In a food processor, pulse the Granulated Sugar (100 g), Pistachios (60 g), Ground Cinnamon (1 tsp), and Ground Cardamom (1/2 tsp) together until the pistachios are rice-sized.

Roll out the dough on a floured surface into a long rectangle (about 18x10-inch). Pour the Butter (4 Tbsp) all over the dough from edge to edge.

Sprinkle on the pistachio mixture edge to edge and roll the dough from the long edge to the long edge, pinching the dough together at the end.

Cut the rolls about an inch thick and place onto a buttered 9x12-inch dish about an inch apart. Cover and let rise again for 15 minutes.

Preheat the oven to 350 degrees F (180 degrees C).

Bake the rolls for 20 minutes.

Heat the Whole Milk (120 mL) over the stove top with the Orange Blossom Water (2 tsp) and Saffron Threads (2 tsp) until it's starting to steam.

Take off the heat and let rest for 5 minutes. Take out the saffron strands and add in the Powdered Confectioners Sugar (330 g) and whisk until smooth.

Drizzle on the icing onto the rolls and serve warm.