Pistachio-Honey Rolls Stuffed With Blue Cheese

• 1 package active dry yeast
• 1 1/2 cups warm water
• 4 1/2 to 5 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground mace
• 1/2 cup honey, plus more for serving
• 2 tablespoons unsalted butter, melted and cooled, plus more for greasing the bowl and baking sheets
• 1/2 cup shelled pistachios, chopped
• 6 ounces cold saga blue cheese

1. Place the yeast and water in a large bowl and stir until dissolved.
2. Let stand 5 minutes.
3. Stir in 2 cups of flour.
4. Stir in the salt, cardamom and mace.
5. Stir in the honey, butter and pistachios.
6. Gradually add flour until the dough becomes too difficult to stir.
7. Turn the dough onto a floured surface and knead until smooth, about 10 minutes, adding enough flour to make a soft but not sticky dough.
8. Butter a bowl, shape the dough into a ball, place in the bowl, cover with a kitchen towel and let rise until doubled in bulk, about 1 hour.
9. Punch down the dough and divide into 12 equal pieces.
10. Shape 1 piece of dough into a ball.
11. Press about 1 1/2 teaspoons of the cheese into the center and seal around the cheese, forming the dough back into a ball.
12. Repeat with the remaining dough.
13. Preheat oven to 350 degrees.
14. Grease 2 baking sheets and divide the rolls between them.
15. Cover with towels and let rise for 30 minutes.
16. Bake until the rolls are nicely browned, about 25 minutes, rotating the baking sheets halfway through the cooking time.
17. Serve rolls warm, passing honey to drizzle over them.

active dry yeast, water, flour, kosher salt, ground cardamom, ground mace, honey, unsalted butter, pistachios, blue cheese

Taken from cooking.nytimes.com/recipes/5513 (may not work)