Name: Pumpkin-Shaped Cardamom Rolls with Pistachio Cream
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 12 rolls
Ingredients: 3 1/4 cups bread flour (see Cook's Note); 1/4 cup plus 2 tablespoons granulated sugar; One 1/4-ounce envelope instant yeast (about 2 1/4 teaspoons); Kosher salt; 3/4 cup whole milk; 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature, plus more for the bowl and pan; 2 large eggs, at room temperature, lightly beaten; 1/4 teaspoon orange gel food coloring; 1/2 cup packed light brown sugar; 1 teaspoon ground cardamom; 1/2 cup pistachio cream; 1/2 cup chopped slivered pistachios; 4 rolled wafer cookies, each cut into 3 pieces

Directions

Whisk together the flour, 1/4 cup granulated sugar, yeast and 1 teaspoon salt in the bowl of a stand mixer fitted with the dough hook.
Heat the milk and 4 tablespoons of the butter in a small saucepan over medium heat until the butter melts, about 1 minute. Remove from the heat and let cool until the mixture is about 120 degrees F, another minute or two. Beat in the eggs and the orange food coloring.
Add the milk mixture to the flour mixture. Mix on medium speed until the flour is incorporated, about 3 minutes. Increase the speed to high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 5 minutes. Grease a large bowl with butter and add the dough, flipping to coat. Cover the bowl with a clean towel and put in a warm place until doubled in size, about 1 hour.
Meanwhile, whisk the brown sugar, 1/2 teaspoon cardamom and 1/2 teaspoon salt in a medium bowl. Stir in the remaining 6 tablespoons butter until well combined and spreadable; set aside. Butter a 9-by-13-inch baking dish and set aside.
Roll out the dough to a 12-by-15-inch rectangle with one of the longer sides closest to you. Spread the brown sugar mixture evenly over the dough all the way to the edges. Roll up the dough tightly into a log starting with the side closest to you.
Using a sharp knife, cut the dough into twelve 1-inch-wide rolls. Place cut-side down in the prepared baking dish. Cover tightly with plastic wrap and put in a warm place until puffy, about 45 minutes.
Preheat the oven to 350 degrees F.
Bake the rolls, rotating the baking dish halfway through, until puffed and just starting to turn golden brown at the edges, 25 to 30 minutes. Meanwhile, mix the remaining 2 tablespoons granulated sugar and remaining 1/2 teaspoon cardamom in a small bowl. Sprinkle the sugar mixture over the buns as soon as they come out of the oven. Let the buns cool in the baking dish for 10 minutes.
Spread the pistachio cream over top of the warm rolls, then sprinkle with the chopped pistachios. Stick 1 wafer cookie piece into the center of each roll to create a pumpkin stem.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked good

Pumpkin-Shaped Cardamom Rolls with Pistachio Cream

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