Description
Ube Bread Rolls are soft, fluffy Filipino-style buns filled with sweet ube jam and topped with toasted shredded coconut. These homemade rolls combine a tender yeast dough with the vibrant purple flavor of ube, making a delightful and colorful treat perfect for any occasion.
Ingredients
Units
Scale
For the Dough
- 1/2 cup warm water (about 110°F)
- 1 package active dry yeast (0.25 oz)
- 1 tsp granulated sugar
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1 tsp salt
- 1/4 cup unsalted butter (room temperature)
- 2 large eggs (room temperature, lightly beaten)
- 4 cups all-purpose flour
- 1 tbsp canola oil (or any flavorless oil)
For the Filling and Topping
- 15 oz ube jam
- 1/2 cup unsalted butter (melted and cooled slightly), plus 3 tbsp melted butter for brushing
- 1/2 cup packed brown sugar
- 1 1/2 cups unsweetened shredded coconut
Instructions
- Activate Yeast: In a small bowl, combine warm water, active dry yeast, and 1 tsp granulated sugar. Stir gently and let sit for about 5 to 10 minutes, or until the mixture becomes frothy, indicating the yeast is active.
- Prepare Dough Mixture: In a large bowl, mix the milk, ¼ cup granulated sugar, salt, softened unsalted butter, and beaten eggs. Add the activated yeast mixture and stir to combine.
- Incorporate Flour: Gradually add the all-purpose flour to the wet ingredients, mixing until a soft dough forms. Knead the dough on a floured surface or with a stand mixer fitted with a dough hook for about 8-10 minutes, until smooth and elastic.
- First Rise: Lightly oil a large bowl with canola oil, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let rise in a warm place for about 1 hour or until it doubles in size.
- Prepare Coconut Topping: While the dough is rising, combine the unsweetened shredded coconut and brown sugar in a separate bowl. Mix well and set aside.
- Shape the Rolls: After the dough has doubled, punch it down to release air. Divide the dough into 12 equal portions. Flatten each piece and place about 1 to 1.5 tablespoons of ube jam in the center. Fold the dough around the filling to seal and shape each into a smooth ball.
- Second Rise: Place the filled rolls seam side down on a greased or lined baking sheet, leaving space between them. Cover and let rise for another 30-40 minutes until puffy.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Brush the tops of the rolls with melted butter. Bake for 18-20 minutes or until golden brown on top.
- Add Coconut Topping: Remove the rolls from the oven. Immediately brush them with the remaining melted butter, then sprinkle the brown sugar and shredded coconut mixture generously over the tops while the rolls are still warm, allowing the mixture to stick and toast slightly.
- Cool and Serve: Allow the rolls to cool slightly before serving. Enjoy these soft ube bread rolls warm or at room temperature.
Notes
- Make sure the water is warm but not hot to avoid killing the yeast.
- Room temperature eggs and butter help create a tender dough.
- For an added flavor twist, toast the coconut topping lightly before mixing with brown sugar.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Reheat rolls gently in the oven or microwave before serving for the best experience.
Nutrition
- Serving Size: 1 piece
- Calories: 417 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 32 mg
