Strawberry Pistachio Rolls

Strawberry Pistachio Rolls
I was thinking about these the whole time I was picking strawberries, mainly deciding between pistachios and almonds in the filling. I finally chose the former, thanks to some advice from K, and got cooking! In the end, I wish that the pistachio flavor would have been more pronounced, but these are certainly delicious. They taste almost like a strawberry doughnut! Feel free to use purchased strawberry jam in lieu of making your own.

Sweet Dough
1 package instant dry yeast
1/2 c (118 ml) water at 110F (44C)
1/3 c (66 g) sugar
1/2 c (118 ml) milk, warmed
1/3 c (78 g) butter, melted and cooled to room temp
1 egg, beaten and at room temp
1 tsp salt
3 1/2 to 4 c (438 to 500 g) flour

Combine the yeast, water and sugar and let set about five minutes until the yeast is activated. Mix in the milk, butter, egg and salt, and begin adding the flour in about 1/2 c (71 g) increments until it hold together. Turn out onto a well-floured surface and knead about fifteen minutes, adding more flour as needed. Place into a well-oiled bowl, cover and let rise in a warm place until doubled, about an hour. Make fillings (below) while the dough rises.

After the dough has risen, dump it onto a lightly floured surface and gently flatten the dough with your fingers to redistribute the air. Fold into thirds and gently press once more before rolling into a 10 x 24 inch rectangle. Spread with jam, leaving a 1 inch border on both of the 24 inch sides and top with pistachio filling (this part was easiest to do by hand. You may be better off to just mix the two before spreading it on!). Wet both of the 1" borders with water or egg, then tightly roll. Cut into 10 (or more) pieces with dental floss and place dough in oiled dishes (ramekins, cupcake tins, baking dish, baking sheet, etc.) to rise until doubled*.

When you are ready to bake, preheat the oven to 350F. When the oven has come to temperature, bake the rolls for 20-25 minutes until golden brown and hollow-sounding when tapped on the bottom. Cool on racks and drizzle with a simple glaze of milk and powdered sugar, if desired.

*The dough can rise overnight (at least 8 hours) in the fridge or simply in a warm place.

Quick Strawberry Jam
1 1/2 c (355 ml) strawberries, hulled and halved
1/4 c (50 g) sugar
1/2 tsp salt
1 Tbls lemon juice
1 Tbls cornstarch

Combine all ingredients in a small saucepan and cook until the berries have broken down slightly and the jam is thickened. Cool before using.

Pistachio Filling
1 c (128 g) pistachios, shelled
1/4 c (50 g) sugar
1/2 tsp vanilla
2 Tbls (28 g) butter, room temp
1 egg, room temp

Place all ingredients in a food processor and process until thoroughly combined and paste-like.