In a large bowl, mix together flour, sugar, instant yeast, and salt until well blended.

Warm milk and pour it into the dry mixture, stirring until fully incorporated.

Add eggs and softened unsalted butter. Knead the dough for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and allow it to rise in a warm place until doubled in size, about 1 hour.

Once risen, punch down the dough and roll it out into a rectangular shape, approximately 1/4 inch thick.

Brush the surface with melted butter, coating every corner.

In a bowl, mix brown sugar, ground cinnamon, finely chopped pistachios, and finely chopped walnuts. Sprinkle evenly over the buttered dough.

Roll the dough tightly from one long side to create a log. Slice into 12 equal rolls.

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

Preheat your oven to 350°F (175°C) and bake the rolls for 30 minutes until golden brown.

In a small saucepan, combine honey, sugar, water, lemon juice, and optional orange blossom water. Bring to a boil then simmer until slightly thickened.

Once the rolls are out of the oven, pour the warm syrup over them and let them absorb before serving.