Raspberry-Pistachio Blossoms

• 6 Rhodes Texas Rolls or 12 Rhodes Dinner Rolls, thawed but still cold
• 1 egg white, lightly beaten
• 1/2 cup finely chopped pistachios
• 6 tablespoons raspberry preserves
• 1 cup powdered sugar
• 2-3 tablespoons orange juice
• 1 tablespoon butter, melted
• 1/2 teaspoon vanilla extract

1. Spray counter lightly with non-stick cooking spray.
2. Flatten each Texas roll or 2 dinner rolls combined into a 3-inch circle.
3. Place on a large sprayed baking sheet and brush tops of rolls with egg white.
4. Cover with sprayed plastic wrap and let rise until double in size.
5. Place pistachios on a plate.
6. Remove wrap and dip rolls, top side down in pistachios, patting gently to adhere.
7. Return rolls to baking sheet.
8. With scissors or knife, make 5, 3/4-inch deep, cuts evenly around outside edge of each roll to resemble flower petals.
9. With fingertips, make indentation in center of each roll.
10. Spoon 1 tablespoon preserves into each indentation.
11. Bake at 350u0b0F 18-20 minutes.
12. Remove from baking sheet and cool completely on wire rack.
13. Combine all remaining ingredients until smooth and drizzle over cooled rolls.

rhodes texasu rolls, egg, pistachios, raspberry preserves, powdered sugar, orange juice, butter, vanilla

Taken from www.epicurious.com/recipes/member/views/raspberry-pistachio-blossoms-50149036 (may not work)