Savory Ube Rolls
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.
Servings: 20 Rolls
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
Time Saver Tips
- 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.