These Ube rolls are soft milk bread filled with creamy purple yam filling. They are a perfect indulgent breakfast or snack to add sweetness to your day. The soft, melt in your mouth texture and the creamy, buttery ube filling will leave you wanting more. If you love ube, you defintely have to try Ube Morning Buns!
I love baking bread in our house because freshly baked bread make me look forward to waking up in the morning to have bread for breakfast. Well, I look forward to many good things each day but a batch of soft, fresh bread is another wonderful addition.
These ube rolls are a beautiful sight in the counter. Like the Brioche braid that I made a couple of weeks back, they are so addictive but by the time I have the last piece, I ask myself if it is really a good idea to keep baking carbs and make them so easy to reach for in this house.
But then, just thinking about the smell of bread baking in the oven or just even the sight of dough rising in the bowl makes me want to bake bread day after day, after day.
Ube makes these rolls so special because you are adding a creamy element to the bread. On its own, it is such a wonderful treat already. The earthy, starchy profile made creamy and decadent by the addition of coconut milk, condensed milk and butter is such a perfect combination for an addictive dessert.
But when you incorporate it into bread, there’s whole new story.
Ube Rolls: A Special Bread Treat!
The thin layer of ube in between the sheets of rolled bread adds moisture, richness, and flavor to every bite, and these rolls are amazingly soft out of the oven. They are like delicate packets of clouds that pull apart very easily with spots of purple peeking through their thin skin as you expose their sides.
The bread was adapted from this milk bread recipe which is a simple recipe for a soft bread that uses the stand mixer to do the kneading. I just use half the dough and half the ube at a time. You can use the remaining portion of ube and dough for another time within the week to bake more ube rolls, or you can freeze the dough for future use and just eat the remaining ube as a dessert on its own.
The flavor gets better as they sit too. It gets more ube-y and bread-y the next day. If your ube rolls last for more than two days, just re-heat them in the microwave for 15 seconds or so , and they are still amazingly soft and tasty. I store them in a covered container in the counter for a day, after that you might want to refrigerate them to preserve the ube.
Ube Jam or Ube Halaya
Making the ube jam is a pretty straightforward process. You just melt butter with coconut milk and condensed milk over medium heat, then add the grated ube. Initially, the mixture is nowhere near the consistency of a jam or paste.
It will be soupy and runny but as it cooks, the liquids get soaked up and you will yield a thick and sticky paste which is an indication that your ube is done.
Pointers and Tips
- I used frozen grated ube sold at Asian supermarket. They are labeled as grated purple yam and usually come in 454 grams packages. Thaw them before cooking.
- It is also important to note that that when cooking the purple yam with the milk mixture, you must stir it continuously especially when it gets thicker to avoid the jam from forming burnt crusts.
A Sweet Glaze for a Finishing Touch
Brush the baked rolls with the simple sugar glaze to add notes of sweetness and gloss on the surface.
Your rolls are ready to enjoy! For perfection, serve with cold and creamy coffee jelly.
Here are more yummy ube recipes:
- Ube Taisan
- Ube Chiffon cake
- Ube Cheesecake
- Ube Pie
- Ube Ensaymada
- Ube Cupcakes with Swiss Meringue Buttercream
- Ube Cake with White Chocolate Coconut Cream
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Ube Bread Rolls
Ingredients
FOR THE BREAD
- 2/3 cup heavy cream
- 1 cup plus 1 tablespoon milk
- 1 egg
- 1/3 cup sugar
- 4 cups all purpose flour
- 1 tbsp . active dry yeast
- 1 and 1/2 teaspoon salt
FOR THE UBE (PURPLE YAM) FILLING
- 1 lb frozen grated ube (purple yam), found in Asian groceries
- 1 can coconut milk (400 ml)
- 1 can condensed milk (300 ml)
- 1 stick (or 1/2 cup) unsalted butter
GLAZE
- 3 tsp sugar
- 2 tsp water
Instructions
MAKE THE UBE FILLING
- In a medium sauce pan, melt butter over medium heat. Add the coconut milk and condensed milk and stir until heated. Add the grated ube (purple yam) and stir everything together. This process takes 40-50 minutes until the ube is cooked. The mixture will be thick and sticky. It is important to stir the mixture often during cooking to prevent it from forming a crust. Transfer the ube jam/ paste to a container and set aside.
MAKE THE BREAD
- Combine heavy cream and milk in a microwavable bowl and heat in the microwave for 40 seconds at a time until the mixture reaches 115 F. In a bowl of a stand mixer fitted with the dough hook, add the ingredients in the following order: Milk mixture, egg, sugar, flour,yeast and salt. Turn the mixer on low and stir the ingredients until the powders are moistened, Turn the mixer to medium speed and stir the mixture for 15 minutes. The dough should gather in the center of the bowl, and should be slapping the sides of the bowl while making some slapping sounds. This is the sign that your dough is ready.
- Gather the dough into a ball, place it in a bowl that is sprinkled with a little flour. Cover the bowl with a kitchen towel and set aside for about an hour to an hour and a half, until size is doubled. After proofing, return the dough to the bowl of stand mixer and knead again for 5 minutes using the dough hook. On a floured surface, divide the dough into two equal portions. Set aside one half portion for later use. Roll the other half into a large rectangle with about 1/4 inch thickness. Gently spread a thin layer of ube filling on top. With the long side of the rectangle facing you, roll the dough into a tight log. Cut into 16-18 pieces that are 2 to 2 1/2 inches thick and place in a single layer on a buttered 9 x 13 inch pan. Cover the rolls with kitchen towel and let rise for another hour.
- Preheat oven to 350 F. Bake the rolls for 15 minutes. The top should be lightly golden and a temperature should read 200 F. To make the glaze , stir 2 teaspoons of hot water and 3 teaspoons of sugar. Brush over the surface of the ube rolls. Store leftovers in a covered container and refrigerate. Warm in the microwave for 10-12 seconds to re-heat. The remaining ube can be used for the remaining half of dough. Or you can eat the ube as it is and just freeze the other half of the bread dough.
Mitch says
Hi! I haven’t tried this recipe yet but I am wondering if I can just use an ube extract instead of the frozen grated one.
sanna says
Hello! It will be difficult to substitute for the grated ube here, but if you can find them, just use store bought ube jam or ube halaya as a straight filling:)
Susan Decena says
Hi. I would just like to clarify the baking time? You said to bake it for 15 minutes at 350F but why will it lower to 200F after 15 minutes? I’m just confused. Hoping to get your reply soonest. Thanks!
sanna says
Hello Susan! The baking time is around 15 minutes at 350 F. To be sure that the bread is done, a thermometer inserted to the bread should read 200F. If you don’t have thermometer, the bread is done when they are lightly golden on top. I am sorry about the confusion 🙂
Connie says
Hi! I would like to try this recipe and as I was reading through some of the comments, someone said about the condensed milk being used. I didn’t realize that there is a different type of it. Could it be evaporated milk?
sanna says
Condensed milk is sometimes labelled as sweetened condensed milk in other countries, it seems. It is the one that is thick.
Liliana says
I used a bread machine to make the dough, same ingredients just followed the machine’s directions, and it was delicious. I also totally over filled the rolls but it was worth it. Everyone loved it!
sanna says
Hello Liliana! Thank you for letting us know!!
May Lim says
Hi, Can I use evaporated milk for this?
sanna says
Hello May! You can sub evaporated milk instead of coconut milk, if you prefer. You might have to adjust the cooking time for the ube jam though. It may take longer for it to come together, but it will turn out fine.
Penny says
It didn’t really make the kitchen smell yummy. Too much yeast. Recipe is ok.
sanna says
Thank you for your feedback. 🙂
shey says
hi..i want to make this but i am more of a visual person. do you have a video, by any chance. Thanks
sanna says
Hello Shey! Unfortunately, I don’t have one yet for this recipe but it is in the works and I will let you know once it is up:)
Ash-Lynn says
Will using Ube jam be the same? Will I have to still mix in the milk and sugar? Or could I just spread the jam onto the dough and bake like that?
sanna says
Hi Ash-Lynn! If you use ube jam, no need to add milk and sugar. Just spread it straight to the dough :).Good luck!
Tess says
Can i use bread machine to make the dough?
sanna says
Hello Tess! I believe that you can use a bread machine, I am just not sure how to adapt the recipe and method to be applied to bread machine as I have not used one yet. I hope I can help you more 🙁
Hannah says
I made another batch for the extra ube filling it turned out so much
better… and very soft and light. Thank you for sharing
sanna says
You are welcome , Hannah! I am so glad you liked it!
Jackie says
I don’t have a thermometer to measure the degree of the milk. Does it have to be exactly 115F? Also, does the yeast need to be put in warm water to foam up before adding to the mixture or are you using instant yeast?
Really want to make this. It looks so yummy. Thank you
sanna says
Hi Jackie! For this recipe, you do not need to put the yeast in warm water. I used active dry yeast.
For the water temperature, here is what I do if I don’t have a thermometer: I dip a finger into the milk and I should not be able to let it stay in there for more than 5 seconds because although it is not very hot to burn me, it is not that warm either. I hope that helps 🙂
Nuna says
Hi! So you have to put the active drY yeast in the warm milk mixture or just incorporate it without activating the dry yeast?
sanna says
Hello there! Yes, it is fine in this recipe to mix yeast in with the rest of the ingredients.
mitche says
for active dry yeast, proofing is a
must.
Mia says
Accdg to Carnation brand, you cannot use evap milk and condensed milk interchangeably. Cone milk has a lot of sugar and very dense. Evap milk water is cooked off to have a lighter reamy texture.and less sweetness.
Linda Michael says
These look so good. I have ube jam already, do you know how much I would have to use if I’m not making it from scratch?
sanna says
Hi Linda, about 2 cups will be sufficient to spread on the rectangular dough 🙂 Just be sure not to overdo it. A nice, even layer that is not thick will be perfect. Good luck and happy baking!
Gina says
I made these for my boyfriends hawaiian restaurant and they turned out so perfect! Someone tried one and then ordered a dozen! Thanks for the recipe
sanna says
Helli Gina! I am happy that you liked it. Thanks and happy baking!
Hazel says
Thanks so much for this amazing recipe!! As a beginner at bread baking, I was a bit nervous but your instructions were clear and easy to follow. I just made these and they are so delicious!!! The bread is so moist and soft and chewy. My mom is trying to cut out sweets and got mad at me for baking these because she COULD NOT resist them!
The only thing I did differently was use all of the dough for half of the spread. Still delicious, but just not as delicate and pretty as the ones in your photos.
sanna says
Hi Hazel! Thank you so much for your feedback as they mean a lot to me! I am happy you liked these. Enjoy making bread, It is one thing I am so hooked to right now and I know you are too!
Clarisse says
I found this recipe after getting a can of ube flavored condensed milk the other day. Do you think I would still get the same consistency for the ube filling if I just used the ube condensed milk with the butter and coconut milk or would it to be too runny?
sanna says
Hi! You can use the flavored condensed milk. It will cook down and reduce to a spreadable consistency over the heat so it will be fine 🙂
Beryl says
I used condensed milk but I’m wondering if you meant sweetened condensed milk. The roll turned out more on the savory side.
sanna says
Hello, Beryl! Thanks for trying the recipe. The one I use says condensed milk, but it is sweet. I guess some brands use condensed milk as a general term. The rolls should not be so sweet 🙂
Beryl says
In the States, sweetened condensed milk is not used as much as in Asia so the terms evaporated milk and condensed milk are used interchangeably. The bread was very good and my husband enjoyed it, filling and all. Thanks so much for posting your recipes.
sanna says
Thank you, Beryl. I am happy that you enjoyed it. And thanks for the note on the condensed milk. I will keep that in mind when posting recipes 🙂