These Savory Ube Rolls are made with Ube puree and loaded with lots of butter. They are the perfect way to add Ube to your Thanksgiving or Christmas table in a different way.
Yup. I said savory. Similar to my Savory Ube Focaccia and Ube Pierogi recipes. Not all ube recipes need to be sweet. There I said it.
These Savory Ube Rolls are more buttery and the Ube puree that we use is mostly to get that soft texture and light lavender color. Don't be tempted to add flavoring here. That is not the point.
The point is to celebrate the flexibility of our national tuber. Just let it be what it is and enjoy it's potato consistency.
Ingredients
This is what you will need to make these super fluffy Savory Ube Rolls.
Ube Puree - If you live outside of the Philippines your best bet to using real ube is getting the frozen packets at your local Filipino grocery store. Above is the brand that I always use. Just make sure it is from the Philippines to support the industry there. I have seen some that are from Vietnam so make sure you read the label. Before using let it defrost fully. Also note you will not be using the whole package, just 1 cup but measured out only after the water has been cooked out. Please see cooking steps below.
Sugar - We are going to use white sugar so that the color of the ube comes out more.
Milk - Using whole milk is best. Full fat coconut milk is also a good option. Just make sure it is not cold and at room temperature.
Yeast - Our super activator! Use one package or 2 ¼ teaspoon.
Eggs - You will need 2 eggs for the dough and 1 for the glaze to get that nice shiny golden color.
Butter - It needs to be melted, but at room temperature, so not too hot that it kills the yeast. I find it easier to melt on the stove. Many explosions have happened in my microwave.
Salt - You will need 1 tablespoon of salt. Use super fine for baking, but you also have the option to garnish the just baked Savory Ube Rolls with bigger flakey salt as well.
Flour - Use bread flour if you have it, but I find that regular all purpose flour works just as well.
How To Make Savory Ube Rolls
Place the defrosted Ube puree into a small saucepan. You will notice it is a bit watery so place it on the stove and cook on medium heat. Keep stirring until the water evaporates.
It should look like this, cool it down to room temperature. Once cool measure out 1 cup to use in this recipe and reserve the rest to use another time.
In your stand mixer bowl add in the room temperature ube puree, sugar, milk, yeast, eggs, melted butter and salt.
Mix well making sure there are no lumps.
Add in the flour.
Using your dough hook or wooden spoon mix it all until you get a shaggy dough. It's okay if the flour is not fully incorporated yet. Cover with a kitchen towel and leave to rest for 10 minutes. This gives the dough time to absorb all the liquid and starts the early formulation of gluten.
After 10 minutes place the bowl with dough in your mixer and mix on medium for 15 minutes.
The dough is done kneading when it's nice and shinny and no longer sticking to the bowl.
Lightly grease a bowl with some vegetable oil.
Shape the dough into a ball and place it in the prepared bowl. Cover and leave to rise for about 2 hours. You can also do an overnight rise by putting it in the refrigerator overnight. That is what I did.
The dough has now doubled. Punch it down and transfer the dough to a work surface.
Using a kitchen scale if you have one divide the dough into 20 equal portions.
Butter a 9x13 baking dish going all the way up the sides.
Now shape the Savory Ube Rolls into balls. Use your hand to cup the dough to make tight rolls.
Place each roll into the prepared pan.
Once all the Savory Ube Rolls have been turned into balls cover with plastic wrap and leave to rise again for 2 hours.
It should be nice and doubled. Pre-heat your oven to 350F.
Just before putting them in the oven brush each roll with egg wash.
Then bake for 30 to 35 minutes until golden brown.
Once out of the oven brush with lots of butter.
How to Serve and Store Your Savory Ube Rolls
To finish them off add a sparkling of flakey sea salt.
Serve them with even more butter and have them just out of the oven.
What Can You Do To Save Some Time?
- Defrost the Ube Puree 1 day ahead of baking.
- You can bake these Savory Ube Rolls one day ahead of serving just don't brush them with butter or salt. After baking cool to room temperature and cover with foil on your kitchen counter. Re-heat in the oven at 325 with the foil cover on for 10 minutes. Then brush with butter and garnish with salt.
- There is an option to bake these way way ahead of time 1 week before and freeze them. To do that cool to room temperature. Take the rolls out of the pan and wrap in foil and place in the freezer. To defrost place in the refrigerator overnight still wrapped. To reheat place the rolls back in the pan you baked them in. Cover lightly with foil re-heat in the oven at 325 with the foil cover on for 15 minutes. Then brush with butter and garnish with salt.
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Equipment
- Large Bowl for Rising
- 9x13 Baking Pan
Ingredients
- 1 Package Frozen Ube Puree Defrosted Note you will only use 1 cup of it after it has been prepared.
- ½ Cup Superfine white sugar
- ¼ Cup Whole Milk or full fat coconut milk
- 1 Envelope Instant Yeast (or 2 ¼ teaspoon)
- 3 Eggs 2 for dough 1 for egg wash
- ½ Cup Melted butter at room temperature More for pan and serving.
- 1 Tablespoon Salt
- 3 Cups Bread or All Purpose Flour
Instructions
Prepare the Ube Puree
- Place the defrosted Ube puree into a small saucepan. You will notice it is a bit watery so place it on the stove and cook on medium heat. Keep stirring until the water evaporates. Cook for 5 minutes. Measure out 1 cup and keep the rest to use for another recipe.
Make the Dough
- In your stand mixer bowl add in the room temperature of 1 cup ube puree, ½ cup sugar, ¼ cup milk, yeast, 2 eggs, ½ cup melted butter and salt. Mix well making sure there are no lumps. Then add in the flour.
- Using your dough hook or wooden spoon mix it all until you get a shaggy dough. It's okay if the flour is not fully incorporated yet. Cover with a kitchen towel and leave to rest for 10 minutes.
- Place the bowl with dough in your mixer and mix on medium for 15 minutes. The dough is done kneading when it's nice and shinny and no longer sticking to the bowl.
First Rise
- Lightly grease a bowl with some vegetable oil. Shape the dough into a ball and place it in the prepared bowl. Cover and leave to rise for about 2 hours. You can also do an overnight rise by putting it in the refrigerator overnight.
Dough Shaping
- Butter a 9x13 baking dish going all the way up the sides.
- The dough has now doubled. Punch it down and transfer the dough to a work surface.
- Using a kitchen scale if you have one divide the dough into 20 equal portions. Now shape the Savory Ube Rolls into balls. Use your hand to cup the dough to make tight rolls.
- Place each roll into the prepared pan. Once all the Savory Ube Rolls have been turned into balls cover with plastic wrap and leave to rise again for 2 hours.
Baking the Savory Ube Rolls
- Pre-heat your oven to 350F.
- Wisk 1 egg and just before putting them in the oven brush each roll with egg wash. Then bake for 30 to 35 minutes until golden brown.
- Once out of the oven brush with butter and sprinkle with flakey sea salt to garnish. Serve warm.
Notes
- Defrost the Ube Puree 1 day ahead of baking.
- You can bake these Savory Ube Rolls one day ahead of serving just don't brush them with butter or salt. After baking cool to room temperature and cover with foil on your kitchen counter. Re-heat in the oven at 325 with the foil cover on for 10 minutes. Then brush with butter and garnish with salt.
- There is an option to bake these way way ahead of time 1 week before and freeze them. To do that cool to room temperature. Take the rolls out of the pan and wrap in foil and place in the freezer. To defrost place in the refrigerator overnight still wrapped. To reheat place the rolls back in the pan you baked them in. Cover lightly with foil re-heat in the oven at 325 with the foil cover on for 15 minutes. Then brush with butter and garnish with salt.
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