A homemade pistachio paste lends flavor, richness, and moisture to the dough.
2 ounces unsalted butter, brought to about 70°F/21°C 2 teaspoons instant yeast, such as SAF
2 teaspoons Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight8 ounces plain, unsweetened Greek yogurt , any percentage will do, brought to about 70°F/21°C4 ounces2 1/2 ounces chilled homemade pistachio paste, made from toasted pistachios In the bowl of a stand mixer fitted with a paddle attachment, beat the pistachio paste and butter until creamy and smooth.
Slide an 8-inch strand of thread, unflavored dental floss, or butcher's twine under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into six even portions and arrange in a parchment-lined 9- by 13- by 2-inch aluminum baking pan . Cover rolls with foil and refrigerate overnight, or up to 48 hours.
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