In a small bowl, combine warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5–10 minutes until frothy.

In a large mixing bowl, whisk together flour and salt.

In another bowl, mix melted butter and eggs. Add the yeast mixture once it is frothy.

Pour the wet ingredients into the dry ingredients, mixing until a dough forms.

Turn the dough onto a floured surface and knead for about 5–7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

In a bowl, combine brown sugar, cinnamon, and chopped pistachios, stirring until mixed well.

After the dough has risen, punch it down and roll it out into a 12 x 18 inch rectangle.

Brush the dough with melted butter and sprinkle the pistachio mixture evenly on top.

Starting from the long edge, roll the dough tightly into a log.

Cut the log into 12 equal slices.

Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes.

Preheat your oven to 350°F (175°C).

Bake the rolls for 25–30 minutes or until golden brown.

Let them cool in the pan for about 15 minutes.

In a small bowl, mix powdered sugar with milk until smooth.

Drizzle the glaze over the warm rolls before serving.