1tbsp.finely chopped pistachios for sprinkling on topoptional
After measuring the flour (for the dough) remove 1/2 cup and reserve for use if necessary, you may only need a portion of the 1/2 cup of flour.
In the bowl of a stand mixer fitted with a dough hook, stir together flour, sugar, salt, yeast and cardamom.
Combine the water, milk and butter in a glass measuring cup. Heat in the microwave on high for about 30 seconds until butter melts and mixture is warm (approx. 115°F or 46°C).
Add the liquid to the flour, and combine with the flour mixture.
Add the egg and knead on the dough hook for 3 minutes. Add more flour (from the 1/2 cup you reserved earlier) as necessary to create a smooth, and slightly sticky dough.
You could also remove the dough from the bowl and on a lightly floured surface, knead the dough by hand for about 3 minutes.
Place the dough into a lightly greased bowl and let it rest for 10 minutes.
To prepare the filling:
Finely chop the pistachios.
In a small bowl mix the brown sugar, cinnamon and cardamom.
To roll the dough, start by lightly flouring your surface and the rolling pin, roll dough to a 1/4 inch thickness. Adding a little more flour if the dough is too sticky.
Roll the dough into a 14-inches long and 8-inches tall rectangle.
Spread tahini onto dough (leaving a 1/2 inch border on all sides), sprinkle with brown sugar and spices, and top with the finely chopped pistachios.
Start rolling the dough from the long end into a tight log. Lightly pinch the seam.
Place the log with the seam side down, and using a sharp knife cut dough crosswise into approximately 12 even slices.
Arrange the pieces cut side up into a greased pie dish and cover loosely with greased aluminum foil.
Let dough rise in a warm draft free spot approximately 60 to 90 min. You could turn your oven on and heat to 200°F, once heated turn the oven off and place rolls in oven. Doing it this way took the rolls about 45 min to double in size.
Once the rolls have doubled in size, remove them from the oven (if that's where you had let them rise).
Position a rack in the center and preheat your oven to 375°F.
Bake rolls until tops are golden, about 20 to 25 minutes, you may want to cover your rolls (with aluminum foil) half way through baking to avoid over browning.
Remove rolls from the oven and let cool 10 - 15 minutes.
To make the glaze:
Combine the icing sugar, milk, vanilla extract, freshly squeezed orange or lemon juice and a pinch of salt in a bowl. Whisk until there are no lumps.
Drizzle the still warm rolls with glaze and sprinkle with additional chopped pistachios if desired.
These rolls should be served and enjoyed while still warm.