Sourdough Discard Ube Rolls

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Sourdough Discard Ube Rolls

These Sourdough Ube Rolls are incredibly soft, fluffy and buttery, with a beautiful purple color and subtle ube flavor. Made with ube halaya, sourdough discard and a little yeast, these lightly sweetened dinner rolls come together in just a few hours. The starches in the ube help retain moisture, giving the rolls their pillowy soft texture.

Prep Time1

Cook Time30

Rise Time1 30

Course: Sides

Cuisine: filipino

Servings: rolls

Calories: 232kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Ube halaya

10 g ube powder
113 g water
56 g coconut milk canned
42 g unsalted butter

Dough

7 g yeast
28 g brown sugar
169 g coconut milk canned
113 g sourdough discard
480 g all-purpose flour
9 g salt
10 g ube extract optional

Egg wash

1 egg

Metric - US Customary

Instructions

Make the ube halaya

Combine the ube powder and water in a small saucepan, cover and let the powder rehydrate for at least 15 minutes.
10 g ube powder, 113 g water
Add the coconut milk and bring the mixture to a boil over high heat. Reduce the heat to medium-high and cook, stirring constantly to prevent the bottom from scorching, until thickened. The mixture is ready when it resembles very thick oatmeal. Stir in the butter. You should end up with 150 grams of halaya. (See note)
56 g coconut milk, 42 g unsalted butter
Transfer the mixture to a bowl and let the mixture cool completely. Let the ube halaya cool to room temperature before adding it to the dough. Adding it while it's still hot could kill the yeast and prevent the dough from rising.

Make the ube rolls

Bloom the yeast: While the halaya cools, whisk the brown sugar, coconut milk and yeast in the bowl of your stand mixer. Cover and let the yeast activate for 15 minutes until fragrant and foamy.
7 g yeast, 28 g brown sugar, 169 g coconut milk
Make the dough: Add the remaining ingredients, including the cooled ube halaya, to the yeast mixture. Mix on low speed using the dough hook until a shaggy dough forms. Gradually increase the speed to medium and continue mixing until the dough is smooth and pliable.
113 g sourdough discard, 480 g all-purpose flour, 10 g ube extract, 9 g salt
Proof the dough: Round the dough into a tight ball and transfer it to a lightly-oiled bowl. Cover with plastic wrap and let the dough rise until doubled in volume, about 45 minutes to 1 hour, depending on the temperature of your kitchen.
Prep: Line a large metal baking pan (9 by 13 inches) with parchment paper.
Shape the dough: Divide the dough into 12 portions. Round each piece of dough into a tight ball. Turn the dough over and pinch to seal the seam. Arrange the dough into the prepared pan.
Proof the rolls: Cover the pan with plastic wrap and let the dough rise until puffy and almost touching each other.
While the rolls proof, preheat the oven to 350 F.
Brush with egg wash: Whisk the egg to break up the yolk. Brush the top of the rolls with egg wash using a pastry brush.
Bake the rolls: Bake the rolls for 25 to 30 minutes or until the tops are browned and the center of the rolls measure at least 190 F when probed with an instant-read thermometer.
1 egg

Enjoy and store

Transfer the rolls to a wire rack and let them cool slightly before serving. These rolls are delicious on their own or slathered in butter.
Store any leftover rolls at room temperature in an airtight container for up to 3 days. Alternatively, freeze the rolls for up to 3 months.

Notes

Traditional ube halaya is quite sweet and usually made with condensed milk. This is not a traditional halaya, as I've left out the sugar to keep the rolls from becoming too sweet.
If you don’t want to make your own ube halaya, you can substitute 150 grams of store-bought ube jam.
Ube extract is optional but highly recommended if you want your rolls to have a vibrant purple hue.

Nutrition