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Guava Rolls

48 rolls

Pastry Chef Ngia Xiong, Centro and ViV!r, Minneapolis, Minn.

Ingredients for Guava Rolls:

  • 920 grams unsalted butter
  • 920 grams whole milk
  • 1,800 plain greek yogurt
  • 3,600 grams all-purpose flour
  • 1,000 grams granulated sugar
  • 80 grams gold yeast
  • 64 grams sea salt
  • 28 grams baking soda

Method for Guava Rolls:

  1. Melt butter in a saucepan until just boiling.
  2. Add milk and yogurt to the hot butter and hand whisk until mixed well.
  3. Whisk dry ingredients together in a mixer.
  4. Switch to a dough hook. Turn the mixer to the lowest speed and slowly add wet ingredients.
  5. Continue mixing for 25 minutes. (Note: The dough will be very soft and wet and will feel under-kneaded but it maintains its shape.)
  6. Oil a Cambro and lid. Pour dough into the oiled Cambro and cover with the lid.
  7. Leave in a warm place and proof until the dough has doubled in size.
  8. Once the dough has doubled in size, punch it down, cover it with the lid again and leave it in a cool place for overnight proofing.

Ingredients for Cream Cheese Frosting:

  • 3 lbs cream cheese
  • 24 grams stabilizer
  • 1,776 grams heavy whipping cream
  • 10 grams vanilla extract
  • 489 grams powdered sugar, sifted

Method for Cream Cheese Frosting:

  1. In a mixer on low speed, beat cream cheese until soft.
  2. Switch to a whisk and beat for 30 seconds.
  3. Slowly add cream and extract and continue to whisk until well-mixed.
  4. Slowly add sugar and whisk until medium-soft peaks form.

Ingredients for Guava Butter:

Method for Guava Butter:

  1. Beat butter and sugar until light-colored.
  2. Add remaining ingredients and beat until incorporated.

Ready to Roll (Assembly):

  1. Portion dough into 4 pieces.
  2. Roll each piece into an 18″x18″ rectangle.
  3. Spread each rectangle with guava butter, leaving a ½ inch border uncovered with butter on one side of the dough.
  4. Starting from the side covered with guava butter, roll the dough into a log. Pinch the seam to seal the roll.
  5. Slice into 12 rolls. Place in a pan and let it sit for 1 hour in a warm place until rolls are puffed.
  6. Baked at 350 degrees for about 20 mins or until golden brown. Let it cool for 10 mins.
  7. Finish with cream cheese frosting.
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