Measure the Whole Milk (1 cup) and warm it slowly in a microwave-safe bowl in 30-second increments. When the milk reaches 100-110 degrees F (38-43 degrees C) it’s ready. Pour into a new bowl.
Add Instant Dry Yeast (2 1/4 teaspoon) and 1 teaspoon of Honey to the bowl of milk and stir to dissolve. Let it sit in a warm place for about 5 minutes. If the yeast is alive it will froth and bubble up.
To the bowl of your mixer, add the rest of the Honey (1/4 cup), Unsalted Butter (1/3 cup), Salt (2 teaspoon), Large Egg (3), and All-Purpose Flour (4 cup) and mix with a paddle attachment until shaggy dough forms.
Pour the milk mixture over the flour mixture and, using the dough hook, mix well until a dough ball forms and starts to pull away from the side of the bowl.
Place the dough into an oiled bowl, cover, and let rise in a warm place for 30 minutes.
Fold the dough to help it develop more structure. Place your hands underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again 6-8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes.
Repeat this series of folding one more time, then let rise for another 30 minutes.
To make the filling, put the Unsalted Butter (1/3 cup) and Dark Chocolate (2/3 cup) into a small, heatproof bowl set over a pan of simmering water, heating until fully melted.
Remove from the heat and use a small whisk to mix in the Powdered Confectioners Sugar (2 tablespoon), Unsweetened Cocoa Powder (2 tablespoon), Sea Salt Flakes (1/4 teaspoon), and Zest from the Orange (1 tablespoon). Set aside until thickened to a spreadable consistency, 10-15 minutes.
Preheat the oven to 350 degrees F (180 degrees C).
Flour a work surface and knead the dough slightly and shape into a ball, cover the top lightly with flour.
Roll the dough into a 16x12-inch rectangle. Spread the filling over the dough and top with the Pistachios (3/4 cup).
Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down.
Use scissors or a sharp knife to cut the dough into equal rolls.
Place the rolls in a lightly greased baking pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 15-30 minutes, or until doubled in size.
Place the baking pan in the oven and bake for 15-20 minutes or until golden brown. Allow the rolls to cool.
While the rolls are baking make the glaze. Combine the Powdered Confectioners Sugar (1 3/4 cup), Orange Juice (1/4 cup), Zest of the Orange (1 tablespoon), and Butter (1 tablespoon) in a bowl until smooth.
Once the rolls are cooled, drizzle the glaze over the rolls. Sprinkle with more pistachios and serve warm!