Description
Ube Bread Rolls are soft, fluffy Filipino bread rolls enveloping sweet ube jam and topped with toasted coconut. This recipe combines a tender yeast dough with rich ube jam filling and a buttery, toasted coconut topping, making it a delightful treat perfect for snacks or breakfast.
Ingredients
Scale
For the Dough
- ½ cup warm water (about 110°F)
- 1 package active dry yeast (0.25 oz)
- 1 tsp granulated sugar
- ½ cup milk
- ¼ cup granulated sugar
- 1 tsp salt
- ¼ cup unsalted butter (room temperature)
- 2 large eggs (room temperature and lightly beaten)
- 4 cups all purpose flour
- 1 tbsp canola oil (or any flavorless oil)
For the Filling and Topping
- 15 oz ube jam
- ½ cup unsalted butter (melted and allowed to cool slightly + 3 tbsp melted butter for brushing)
- ½ cup packed brown sugar
- 1 ½ cup unsweetened shredded coconut
Instructions
- Activate the Yeast: In a small bowl, combine warm water (about 110°F), 1 tsp granulated sugar, and the active dry yeast. Stir gently and allow it to sit for about 5-10 minutes until it becomes frothy, indicating the yeast is activated.
- Prepare the Dough: In a large mixing bowl, combine milk, ¼ cup granulated sugar, salt, softened unsalted butter, and beaten eggs. Mix well until evenly blended. Add the activated yeast mixture. Gradually add the all-purpose flour and canola oil, mixing continuously either with a wooden spoon or mixer fitted with a dough hook until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Alternatively, knead with a stand mixer on low speed for about 6-8 minutes. Place the dough back into a greased bowl, cover with a cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
- Prepare the Coconut Topping: In a small pan over medium heat, lightly toast the shredded coconut until fragrant and golden brown. Remove from heat, mix with brown sugar, and set aside.
- Shape the Rolls: Punch down the risen dough and divide it into 12 equal portions. Flatten each portion, place about a tablespoon of ube jam in the center, and carefully wrap the dough around the jam, sealing the edges completely to form rolls.
- Second Rise: Arrange the rolls on a greased or parchment-lined baking sheet, leaving space between them. Cover and let them rise again for about 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 (save 3 tbsp for later). Bake the rolls for 18-20 minutes or until golden brown on top.
- Apply Butter and Coconut Topping: Immediately after baking, brush the rolls with the remaining melted butter and generously sprinkle the toasted coconut-brown sugar mixture on top.
- Cool and Serve: Allow the rolls to cool slightly before serving. Enjoy the soft, sweet, and coconutty Ube Bread Rolls fresh or at room temperature.
Notes
- Use room temperature ingredients for best dough consistency and rise.
- Ensure the water temperature for activating yeast is not too hot or it will kill the yeast; 110°F is ideal.
- Ube jam can be found in Filipino or Asian grocery stores or homemade for authentic flavor.
- To store, keep in an airtight container for 2-3 days or freeze for longer storage.
- These rolls taste best fresh but can be lightly warmed before serving.
Nutrition
- Serving Size: 1 roll
- 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
