Cardamom Rolls with Pistachio Rose Frosting

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 4 1/4 cups All-purpose flour
  • 1 1/2 cups Brown sugar, packed light
  • 1 1/2 tbsp Cardamom, ground
  • 1/2 cup Cornstarch
  • 1/2 cup Granulated sugar, White
  • 2 1/4 tsp Instant or rapid-rise yeast
  • 1 1/2 cups Powdered sugar
  • 1 3/4 tsp Salt

• Nuts & Seeds

  • 1 tsp Pistachio extract
  • 1/3 cup Pistachios, toasted

• Dairy

  • 4 oz Cream cheese
  • 12 tbsp Ghee, unsalted
  • 4 tbsp Ghee or softened butter, unsalted
  • 13/16 cup Whole milk

• Beer, Wine & Liquor

  • 1/4 cup Rose petals, dried

Found on thebakingbird.com

Description

Ingredients

• For the Dough:
• ¾ cup whole milk, heated to 110 degrees
• 2¼ teaspoon instant or rapid-rise yeast
• 3 large eggs, room temperature
• 4¼-4½ cups all-purpose flour
• ½ cup cornstarch
• ½ cup white granulated sugar
• 1½ teaspoons salt
• 12 tablespoons unsalted ghee (its super easy, I promise! Heidi has a great tutorial) or softened butter cut into 12 pieces
• For the Filling:
• 1½ cups packed light brown sugar
• 1½ tablespoons ground cardamom
• ¼ teaspoon salt
• 4 tablespoons unsalted ghee or softened butter
• For the Glaze:
• 1½ cups powdered sugar
• 4 ounces cream cheese, softened
• 1 tablespoon whole milk
• 1 teaspoon pistachio extract
• ⅓ cup toasted pistachios, finely chopped
• ¼ cup dried rose petals, crushed or finely ground in mini food processor

Directions

• For the Dough: Make a foil sling for a 13x9 baking pan by folding 2 sheets of aluminum foil; first sheet should be 13 wide and second sheet should be 9 wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil. Whisk warm milk and yeast together in liquid measuring cup until yeast dissolves, then whisk in the eggs.
• Adjust oven rack to middle position and place loaf or cake pan on bottom of oven. Using a stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt on low speed until combined. Add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add ghee/butter, 1 piece or scoop at a time until dough is smooth and comes away from sides of bowl, about 10 minutes (mine was a bit dry and I added a few tablespoons of water until it thinned out--if its already too sticky, add flour in 1 tablespoon increments up to ¼ cup of flour). Turn dough out onto counter and knead to form smooth, round ball. Transfer dough to a medium greased bowl, cover with plastic wrap, and transfer to middle rack of oven. Pour 3 cups of boiling water into a loaf or cake pan, put at bottom of the oven, close oven door and let dough rise until doubled in size, about 2-3 hours. Mine took awhile to rise, so I turned the oven on to 250 degrees F for several minutes (without dough in there), then turned it off and placed dough back in oven to stimulate the yeast growth.
• For the Filling: Combine sugar, cardamom, and salt in a small bowl. Remove dough from oven and turn out onto lightly floured counter. Roll dough into 18 (length wise) rectangle and, leaving ½ border around edges, spread butter over dough, then evenly sprinkle the sugar-spice mixture, lightly pressing it into the dough. Starting with edge closest to you (the short width side), roll dough into tight cylinder, pinching lightly to seal seam and cut into 8 pieces. Transfer pieces, cut side up, to prepared pan. Cover with plastic and let rise in oven until doubled in size, about 1 hour.
• For the Glaze: Remove buns and water pan from oven, and heat oven to 350 degrees F. Remove plastic wrap from rolls and bake buns until deep golden brown and filling is melted, 35-40 minutes, rotating pan halfway through baking. Transfer to wire rack, and let cool for 30 minutes before topping with ½ cup of the glaze. To make glaze, with electric mixer, whisk together powdered sugar, cream cheese, milk and pistachio extract in medium bowl until smooth. After buns have cooled, top with remaining glaze and sprinkle chopped pistachios and rose petals on top.
• To Make Ahead: Skip step of letting buns rise and place buns in pan, cover with plastic wrap, refrigerating up to 1 day. To bake, let sit at room temp for 1 hour. Remove plastic and proceed with For the Glaze step.