1 pack dry yeast
3/4 cup warm water
2 cups flour all-purpose; sifted
1/2 tsp salt
3 tbsp sugar
2 tbsp shortening melted
1 cup pistachios crushed
1/4 cup melted butter
3/4 cup sugar
1 tsp cinnamon
1/2 tsp cardamom
Honey Glaze
1 cup sugar
4 oz honey
1/8 tsp cardamom
1.5 tsp rosewater
1 tsp lemon juice
White Chocolate Sauce
6 oz baker's white chocolate
3/4 cup heavy cream

Dissolve yeast in warm water. Let it sit for 10 minutes.
Mix flour, salt, and 3 tbsp of sugar in a large bowl. Add melted shortening to dry ingredients.
Then add yeast and mix well with a stand mixer with a dough hook attachment on medium speed for approximately 3 minutes or until it comes together as a ball of smooth dough. You can alternatively knead the dough with your hand until you get this effect.
Form the dough into a large ball and place in an oiled mixing bowl.
Cover the dough with a slightly damp towel and let rest for approximately 1 hour, or until it rises.
Mix cinnamon, cardamom, and sugar in a bowl and set aside.
When the dough is ready, dust a work area with flour and place the dough onto the surface.
The dough should be slightly sticky.
Punch down the dough and roll it out with a dusted rolling pin to approximately a 15"x 9" rectangle.
Spread melted butter all over the dough. Sprinkle the cinnamon-sugar mix over buttered dough,
reserving a tbsp for later use.
Sprinkle crushed pistachios onto the dough on top of the cinnamon sugar.
Starting from the 15" side, roll the dough onto itself. Pinch the edge together to seal it.
Cut the dough into approximately 12 equal slices.
Coat the bottom of a 9" round pan with butter and sprinkle on the reserved cinnamon-sugar mix.
Place roll slices close together in the pan and let rise until dough is doubled, approximately 40 minutes.
Heat oven to 350 degrees.
Bake for approximately 25-30 minutes or until rolls are browned.
When buns are done, pour honey glaze on top and allow to sit for approximately 5 minutes.
Then drizzle white chocolate sauce on top and serve.
Honey Glaze
Mix all ingredients in a sauce pan and bring to a simmer.
Allow to simmer for approximately 10 minutes.
Turn heat to low, but be sure to keep the syrup warm enough to remain loose and easy to pour.
White Chocolate Sauce
Bring heavy cream to a light boil over medium heat in a sauce pan. Be careful not to scald.
Add chocolate and stir constantly while it melts.
When chocolate is completely melted and mixed well, pour into a bowl and place in fridge to thicken for about 10 minutes.