Directions

1. Make the dough: In a saucepan, combine the milk, water, butter, cornmeal, sugar and salt; heat just to boiling, stirring frequently. Set aside to cool to 120–130°F.

In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups of flour and yeast. Add the cooled mixture and mix until smooth. Add eggs and 1 cup flour; mix for 1 minute. 

Switch to a dough hook, then stir in enough of the remaining 4 cups of flour to form a soft dough. Knead on medium-low until smooth and elastic, 5 to 7 minutes.

2. First rise: Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.

3. Make the filling: Melt ½ cup butter in a saucepan over medium heat. Cook until the butter turns golden, the milk solids are lightly browned, and it smells nutty — about 3–5 minutes. Remove from heat. Stir in brown sugar, then add pistachios, cardamom, cinnamon, and a pinch of salt. Mix to form a spreadable filling; set aside.

4. Shape the rolls: Punch dough down and divide in half. Roll each half into a rectangle and spread with the brown-butter pistachio filling. Roll up from the long side; pinch seams and turn ends under. Cut each log into 12 slices. Arrange slices cut-side up in greased baking dishes (use two pans or bake in batches). Cover and let rise until nearly doubled, about 30 minutes.

5. Bake: Bake at 375°F for 20–25 minutes, or until golden brown. Let cool for 10 minutes.

6. Glaze and finish: Whisk together powdered sugar, lemon juice, rosewater, and milk until pourable. Drizzle warm rolls with glaze and top with pistachios, lemon zest, and pomegranate seeds for added color. Serve warm.