"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Fresh Strawberry-Pistachio Sweet Rolls Recipe

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This recipe for Fresh Strawberry-Pistachio Sweet Rolls, by , is from Joey Pavia personal favorites for 44 years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joseph Pavia


DOUGH - 1 cup whole milk (warmed), 1 cup granulated sugar, 1 tbsp. active dry yeast (2 envelopes)
cup + 2 tbsp. unsalted butter, 2 large eggs, 1 tbsp. finely grated lemon zest, 1 tbsp. kosher salt,
5 cups all purpose flour

FILLING - 1 lb. strawberries, hulled and chopped, cup granulated sugar, 1 tsp. grated lemon zest,
2 tbsp. fresh lemon juice, tsp. kosher salt, tsp. ground black pepper, ⅓ cup finely chopped

ICING - 1 cup confectioners' sugar, 2 tbsps. unsalted butter (melted), 1 tbsp. whole milk, 1 tbsp.
fresh lemon juice, pinch kosher salt

MAKE the DOUGH - 1. Pour warm milk into mixing bowl & paddle attachment on mixer. Stir in sugar and yeast, let stand until foamy, about 5 minutes. Beat in butter, eggs, lemon zest, and salt low speed until
combined. Switch to dough hook, add flour, and beat at medium speed until soft, sticky dough forms,
about 5 minutes.

2. Grease a large bowl with butter. Scrape dough onto a lightly floured surface, and knead a few times.
Form dough into a ball, and transfer to prepared bowl. Cover with plastic wrap, and let stand in a
warm place until nearly doubled in size, about 2 hours.

MAKE the FILLING - 3. Combine strawberries, sugar, lemon zest, lemon juice, salt, and pepper in a
large nonstick skillet over medium high. Cook mashing strawberries with a wooden spoon, until the
juices start to release, about 5 minutes. Continue to cook, stirring often, until mixture is thickened.
3-5 minutes. Let cool completely.

4. Grease a 9x13" baking pan with butter. Roll dough to a 10x24" rectangle on a lightly floured work
surface. Spread strawberry mixture evenly over dough, and sprinkle with cup chopped pistachios.
Tightly roll dough to form a 24 " long log. Cut the log crosswise into 12 slices, in prepared baking pan.
Cover pan with plastic wrap, and let rolls rise in a warm place until they fill the pan, about 2 hours.

5. Preheat oven to 400F. Remove plastic wrap from pan, and bake rolls until risen and golden, 20-25
minutes. Let cool for 30 minutes.

MAKE the ICING - Whisk together confectioner's sugar, butter, milk, lemon juice, and salt in a small
bowl until mixture is thickened. Drizzle over rolls; garnish with finely chopped pistachios. Serve warm
or at room temp.

Number Of Servings:
Number Of Servings:
12 large rolls
Preparation Time:
Preparation Time:
6 hours
Personal Notes:
Personal Notes:
Recipe was shared by a main street bakery in Somerville, NJ in the year 1989.




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