Proof the yeast.

Combine 1/2 cup flour, sugar, milk and yeast mixture, yogurt, vanilla, saffron, and cardamom. Beat until well mixed.

Combine the salt with the remaining dry flour. Slowly add to the mixture to form a dough.

Knead using a dough hook or your hands until the dough is formed. About 5-7 minutes in a mixer on low, or 10 minutes by hand.

Once the dough has formed, add 5 tablespoons of softened butter, 1 tablespoon at a time until fully incorporated into the dough. The dough should no longer stick to the bowl.

Shape the dough into a ball. Place in a bowl, cover, and set in a warm place until it doubles, about 2 hours.

While the dough is rising, prepare your pistachio-sugar mixture by mixing cardamom, saffron, milk powder, sugar, ginger, and chopped pistachio.

Make the glaze by heating butter, sugar, cream, maple syrup, a pinch of saffron, and a pinch of cardamom in a medium saucepan. Bring to a simmer, stirring occasionally, until all ingredients are well combined. Remove from heat.

Prepare the pan: grease with butter. Pour the glaze into the pan. Top evenly with pistachios and set aside.

After the first rise, punch down the dough and transfer to a smooth cutting surface or countertop. Roll out into a 21”x12” rectangle. Spread 3 tablespoons of butter onto the rolled-out dough. Sprinkle evenly with the pistachio mixture.

Roll the dough from the long edge as tightly as possible to form a log. Cut into 9 or 12 even pieces depending on the shape of your pan. (8”x8” pan = 9 piece, round 9” = 12 pieces)

Evenly distribute the rolls onto the pan over the glaze. Be sure to leave space between the rolls because they will expand.

Cover and let rise in a warm place for 45-60 minutes. The rolls will just touch each other.

Preheat oven to 350°F (180°C). Bake for 30-35 minutes for a round pan and 40-45 minutes for a square pan. It is done when the center rolls have risen to be even with the side rolls, to test: use a knife on a roll near the center to slightly pull apart the roll. If it is still doughy and sticky, it needs more time.

Take the pan out of the oven and place on a heat-safe surface to cool for 5 minutes. Place a plate over the of the pan and invert it to remove the rolls. It may help to run a knife along the edges first.