Strawberry Açaí Rolls

Maria Baradell

Bring summer to your table with these tender, vibrant rolls, bursting with the flavors of a Strawberry Açaí Refresher!

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Prep Time 1

Cook Time 20

Resting Time 2

Yield 16 rolls

Ingredients

Ingredients For The Dough

300 milliliters (1 ¼ cups) warm coconut milk 100°F (38°C)
35 grams (3 tablespoons) caster sugar
8 grams (1 ½ teaspoons) salt
7 grams (2 ¼ teaspoons) instant yeast
400 grams (about 3 ¼ cups + 2 teaspoons) bread flour
20 grams (¼ cup) freeze-dried strawberries
6 grams (1 ½ teaspoons) pink pitaya powder
4 grams (1 teaspoon) açaí powder
30 grams (2 tablespoons) softened unsalted butter
Optional for a darker color: 5 grams (1 ½ teaspoons) red yeast powder

Ingredients For The Filling

115 grams (½ cup) softened unsalted butter
56 grams (½ cup) freeze-dried strawberries

Ingredients For The Cream Cheese Topping

115 grams (½ cup) softened cream cheese
20 grams (3 tablespoons) freeze-dried strawberries

Ingredients For The Strawberry Glaze Topping

115 grams (1 cup) powdered sugar
20 grams (3 tablespoons) freeze-dried strawberries
2-3 tablespoons water or coconut milk (adjust for desired consistency)

Instructions

Pulverize freeze-dried strawberries and prepare filling:
Using a food processor or blender, pulse a total of 76 grams of freeze-dried strawberries until they form a fine powder. Make sure there are no large chunks remaining, as this will help evenly distribute the strawberry flavor throughout the dough.
Reserve 20 grams for the dough.
In a bowl, mix well 56 grams of the pulverized strawberries with 115 grams of softened unsalted butter. Cover and set aside for later in the process.
Mix Dough
In a bowl, whisk together the warm coconut milk (you can use the microwave or stovetop to get it up to about 100°F (38°C)), sugar, and yeast.
Set the bowl aside in a warm spot (like the oven’s proof setting at ~95F) for 10 minutes. If by the end of the 10 minutes it becomes foamy, the yeast is working well. If it’s not foamy, then the yeast might be too old and the bread won’t rise as well.
In the bowl of the mixer, combine the flour, salt, the reserved 20 grams of pulverized freeze-dried strawberries, pink pitaya powder, açaí powder and optional red yeast powder.
Add the wet ingredients to the dry ingredients. Mix on speed 1 until the dough becomes shaggy (about 1-2 minutes)
Increase the speed to 3 and knead for about 8 minutes until the dough becomes smooth.
Add the softened butter and mix at speed 4 for about 8 more minutes.
Window Pane Test
Take a small piece of dough and gently stretch it between your fingers. If the dough stretches thin enough to form a translucent "window" without tearing, it means the gluten has developed properly and the dough is ready for the next step. If it tears easily, knead the dough for a few more minutes and try again. This test confirms that the gluten network is strong enough to trap the gas from fermentation, resulting in a soft and airy crumb in your finished loaf.
First Rise
Cover the mixer bowl with a damp cloth and set it aside in a warm spot (like the oven’s proof setting at ~95°F (35°C)) for 45 minutes. You can transfer the dough to a different bowl if you prefer. You might want to grease it for easy release.
Poke Test
Dust your finger with flour and gently poke the dough all the way down. If the hole closes quickly, the dough needs more time to rise. If the hole remains, the dough is ready to move on to the next step.
Shape the Dough
Grease a 9×13 inch pan with butter.
Punch down the dough in the bowl to release as much gas as possible, and dump it out on a flour dusted counter.
Roll the dough into a large rectangle about 18 inches long and 15 inches tall.
Spread the reserved filling (butter + pulverized strawberries) evenly over the dough. Make sure to reach all the edges.
Roll the dough tightly from the longer side, making sure it is snug and even.
Cut the rolled dough into 1.5-inch rolls using a sharp knife or bench scraper.
Place each roll in the greased 9×13 inch pan. Make sure you leave about 1-2 inches of space between the rolls, so they can continue to rise.
Final Proof
Cover with a damp cloth and let them rise in a warm spot (like the oven’s proof setting at ~95°F (35°C)) for about 1 hour.
Bake
Preheat the oven to 350°F (177°C).
Bake the rolls uncovered for about ~20 minutes. Starting at 15 minutes, check often to make sure they do not over brown. If they start to brown too soon, cover them with foil for the last minutes of the bake.
Make the topping of your choice
Strawberry Cream Cheese Topping
Pulverize the freeze-dried strawberries
In a small bowl, mix the softened cream cheese with the freeze-dried strawberry powder until smooth and fully combined.
Spread over warm rolls just before serving, or pipe it on for a prettier finish.
Easy Strawberry Glaze
Pulverize the freeze-dried strawberries
In a small bowl, whisk together powdered sugar and freeze-dried strawberry powder.
Add water or coconut milk 1 teaspoon at a time until smooth and pourable.
Drizzle over the rolls once slightly cooled for a glossy, sweet finish.

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