For the dough:
3/4 cup buttermilk, at room temperature
1 large egg, at room temperature
1 yolk from 1 large egg, at room temperature
1/4 cup sugar
2 teaspoons yeast
1/2 teaspoon salt
450 grams all purpose flour (about 3 1/4 to 3 3/4 cups)
5 tablespoons butter, at room temperature
For the filling:
2 tablespoons melted butter
1 vanilla bean, scraped
1 teaspoon ground cardamom
1/2 teaspoon cinnamon
1 pinch salt
1/2 cup brown sugar
For the glaze:
30 grams buttermilk (2 tablespoons)
180 grams powdered sugar (about 3/4 cup)
1 to 2 tablespoons finely chopped raw pistachios
* Discard the ends, or flatten them into a pancake, cook it on the stove, and enjoy while you’re waiting on the rolls to bake
** I find it’s really hard to determine when they’ve risen, so I always take a photo of them with my phone before, and then take another one later to compare how much larger they’ve become.
*** If you’re not using a convection oven, you may need to slightly increase the temperature and/or cook them just a minute or two longer.
**** If you’re not serving them within an hour, keep the un-glazed cardamom buns covered or in a plastic bag for up to 1 day, and reheat in the microwave just to warm them a little and take off the stale (in my microwave, about 45 seconds for the whole pan works great). Then glaze them at the last minute. You can also freeze them unglazed and then glaze them after thawing—if you seal them tightly before freezing, these will be pretty enough to serve to company. If you have any leftovers after glazing, you can also freeze these, but they just won’t look as pretty after they thaw (great for midnight snacks and weekday breakfasts).