Description
These Fluffy Taro Rolls are a delightful homemade treat featuring the unique flavor and color of poi, a traditional Hawaiian taro paste. Soft, tender, and slightly sweet, these rolls elevate your baking game with their beautiful purple hue and rich, buttery texture. Perfect for breakfast, snacks, or alongside meals, they are sure to impress with both taste and visual appeal.
Ingredients
Scale
Dry Ingredients
- 4 cups bread flour (High-protein flour for structure)
- 1 cup sugar (Adds sweetness)
- 2.25 teaspoons instant yeast (Helps dough rise)
- 0.5 teaspoon salt (Enhances flavors)
Wet Ingredients
- 0.5 cup warm milk (Activates yeast)
- 1 cup poi (Star ingredient, taro paste)
- 0.5 cup butter (Softened, adds richness)
- 1 large egg
- 1 teaspoon purple food coloring (Enhances color)
Additional
- Non-stick cooking spray (Prevents sticking)
Instructions
- Prepare dry mixture: In a large bowl, combine the bread flour, sugar, and instant yeast. Mix these dry ingredients until evenly combined to ensure the yeast is distributed throughout the flour.
- Combine wet ingredients: In the bowl of a stand mixer, add ¼ cup of warm milk, poi, the egg, and softened butter. Mix these on medium speed until well blended and smooth.
- Add color: Add the purple food coloring to the wet mixture and mix until the color is evenly distributed throughout the batter, giving the dough a vibrant purple hue.
- Mix dough: Switch the mixer attachment to the dough hook. Gradually add the dry flour mixture to the wet ingredients, continuing to mix. Add the remaining warm milk as needed to form a cohesive dough.
- Knead dough: Knead the dough on medium speed using the dough hook for about 10 minutes until the dough becomes smooth, elastic, and slightly tacky to the touch.
- Shape rolls: Divide the dough evenly into 15 pieces. Shape each piece into a smooth ball by tucking the edges underneath and rolling on a clean surface.
- Proof: Spray a 9×13 inch baking dish with non-stick cooking spray. Arrange the dough balls side by side in the dish. Cover the dish with a clean towel or plastic wrap and let the rolls rise in a warm place until doubled in size, approximately 1 to 2 hours.
- Preheat oven: While the dough is rising, preheat your oven to 325°F (163°C) to ensure it’s ready for baking after proofing.
- Bake rolls: Once the rolls have doubled in size, bake them in the preheated oven for 20-25 minutes or until the tops turn a golden brown color, indicating they are cooked through.
- Cool and serve: Remove the rolls from the oven and let them cool slightly in the baking dish before serving to allow flavors to set and avoid burns.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- Poi is traditionally made from taro root and gives the rolls a unique flavor and texture; you can find it at specialty or Hawaiian markets.
- You can adjust the sugar quantity slightly for less sweetness if desired.
- Allow the dough to fully rise for the best fluffy texture.
- Store leftovers in an airtight container to keep rolls soft for up to 3 days, or freeze for longer storage.
