Ingredients
- 1 cup ube puree
- 3.5 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 cup coconut milk
- 2 tablespoons maple syrup
- 1 teaspoon salt
Instructions
- Make the Dough: In a large mixing bowl, combine warm coconut milk, instant yeast, and maple syrup. Allow to sit for about 5 minutes until frothy, then mix in ube puree.
- Add the Dry Ingredients: Gradually add flour and salt. Stir to combine until a shaggy dough forms.
- Knead the Dough: On a lightly floured surface, knead the dough for 8-10 minutes until soft and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1-2 hours until doubled in size.
- Shape the Rolls: Punch down the dough, divide into equal portions, and shape into rolls, placing them in a greased baking dish.
- Second Rise: Allow shaped rolls to rise for 30-45 minutes until puffed up.
- Bake: Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden and hollow-sounding when tapped.
- Finishing Touch: Cool slightly before brushing with melted coconut oil or vegan butter.
Notes
For best results, ensure ingredients are at room temperature and avoid skipping the second rise for fluffiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breads
- Method: Baking
- Cuisine: Filipino
- Diet: Vegan