Rose Pistachio Honey Buns

July 18th, 2010


Rose Pistachio Honey Buns
(adapted from Joy of Cooking)

1 cup milk
1/2 cup butter
2 tablespoons warm water
1 package yeast
2 teaspoon & 1/2 cup sugar, divided
3 eggs beaten
1 teaspoon salt
4 1/2 cups flour

1. Heat the butter and milk in a sauce pan over low heat until the butter melts. Set aside to cool.
2. Dissolve the yeast and 2 teaspoons sugar in the warm water. Let stand for 5 minutes.
3. Mix the rest of the ingredients with the yeast mixture. Add the milk mixture when it is cool enough so as not to kill the yeast.
4. Beat the dough for about 5 minutes (or knead by hand).
5. Place in an oiled bowl and turn to coat with oil.
6. Cover and place in the fridge for twelve to twenty-four hours.

Filling
1/2 cup of flower petals
1/2 pistachios, crushed
1/4 cup butter, melted
1/4 cup brown sugar, packed
1 teaspoon, cinnamon

1. After the dough as risen, roll out the dough into a 11 x 17 in rectangle.
2. Mix the brown sugar and cinnamon together.
3. Brush the dough with the butter and sprinkle the cinnamon sugar mixture evenly on the dough.
4. Sprinkle the pistachios, followed by the flowers.
5. Starting at the long side, roll the dough like a jelly roll and cut into 3/4 in. slices.
6. Place the slices into a greased pan and let rise for about 30 minutes.
7. Heat oven to 350 and bake for about twenty minutes until golden brown.
8. Remove from oven and drizzle honey glaze over the buns.
9. If the buns seem too soggy, put in oven for about 5 more minutes. (I had put too much water in the honey glaze so they were a little soggy but the adjustment I made below should fix that problem).

Honey Glaze
1/2 cup honey
1 tablespoon water

1. Heat the honey and water until melted and easy to pour.


One Response to “Rose Pistachio Honey Buns”

  1. Edible Flowers… Tasty (Kitchen) Tennis… Giveaway… at on July 18, 2010 12:51 pm

    [...] played with roses to bring you Rose-Pistachio Honey Buns.  While Aaron discovered the joys of fried Stuffed Squash Blossoms with Ricotta.  One is sweet [...]

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