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This Ube Coconut Hawaiian Rolls Recipe was inspired by the recent release from Kings Hawaiian. Their regular rolls are so delicious and popular.
To celebrate the new Lilo & Stitch movie, King’s Hawaiian released a limited edition ube coconut Hawaiian roll that sold out in just 5 minutes. Since I couldn’t get my hands on it, I decided to try make my own.
This recipe is an adaptation of my pandesal recipe that my family loves. I added ube extract, coconut milk and more sugar to make a “Hawaiian roll” that I think would be similar to King’s Hawaiian Rolls.
A Word About Ube Extract
I have 2 different ube extracts listed in the ingredients:
You’ll notice I do 1 teaspoon colored and 2 teaspoons colorless. This is optional as you can do 3 teaspoons of whatever ube extract you have but in this case I think 3 teaspoons of colored extract would make the bread too dark.
Conversely, 3 teaspoons of colorless would result in a bread that has no purple color at all which I think could be confusing when expectation doesn’t match flavor. I think it is important for these rolls to appear at least a little purple if they are ube flavored.
What are Potato Flakes?
This recipe calls for potato flakes which, as far as I can tell, is simply instant mashed potatoes. I assume Bob’s Red Mill would be the best quality ingredient but my local supermarket only had Idahoan brand. Just make sure to get them unflavored! The ingredients list should be very simple.
How to make Ube & Coconut Hawaiian Rolls
For full list of ingredients and detailed steps, check out the bottom of this page.
Start by mixing all the dry ingredients: flour, potato flakes, yeast, milk powder, salt and sugar.
Then add the eggs, coconut milk, and ube extracts. Mix until the dough is mostly uniform color. Add the water slowly bit by bit until the dough is properly hydrated.
Knead for a little to develop some gluten. Add the butter. Knead until the dough is smooth and elastic. This should take about 8-10 minutes.
Form into a ball and let it rise until it doubles in size, about 45-60 minutes.
After the first rise, shape the dough into 24 equal pieces and place on a baking sheet. Then brush some egg wash on the tops before baking
Bake at 350 for 20-25 minutes until the tops are a little bit darker than golden brown.
Let it cool before tearing in to the delicious rolls!
Tools
KitchenAid Stand Mixer
I absolutely LOVE my tilt head stand mixer. I can’t imagine baking without it.
SAF Instant Yeast
This is the yeast I use. You can use active dry yeast but you do have to rehydrate it first.
Diamond Kosher Salt
When you need salt, this is the one.
Butterfly Ube Extract with coloring
This is the most common brand for ube extract. There is food coloring added to get the deep purple flavor. I recommend using it to color the bread so that the flavor isn’t surprising when eaten. I think an ube bread without any purple color would be strange.
Halo Pantry Colorless Ube Extract
This colorless ube extract imparts all the flavor of the other brands that use food coloring. I like the flavor of this one just as much as the other. I’ll often use half colored and half colorless ube extracts in my recipes.
ALSO
I’m working on a class about baking soft and fluffy breads (like this one!). If you’re interested in helping shape this class, you can sign up here!
Recipe
Ube & Coconut Hawaiian Roll
Ingredients
Equipment
Method
- In the bowl of a stand mixer lightly mix the all-purpose flour, potato flakes, instant yeast, milk powder, salt (don't let it directly contact the yeast), and sugar. A few quick swishes will do.
- Add 2 eggs, coconut milk, and ube extract(s). See notes about ube extract.
- Using the dough hook attachment, mix until the mixture starts to come together. Continue mixing on low and slowly add the water until the dough is properly hydrated. You may not need all the water.
- Knead for about 5 minutes. Stop the stand mixer and add the butter. Then continue mixing until the dough is smooth and elastic. This will take 3-5 more minutes. I like to add butter after the dough kneads a little so that gluten can form easier as fats slow down gluten development
- Take out the dough and shape into one large round lump and put back in the mixing bowl. Cover and let it rise until it double in size, about 45-60 minutes depending on temperature. You can let it rise in the fridge overnight.
- Once the dough is risen, punch down and tip out onto a floured work surface. Divide into 24 equal pieces by weight. You can roll it out to help with this but it is not necessary.
- Form each piece into a ball and place on a baking sheet lined with parchment paper. Space them evenly. Let this rise again, about another 45-60 minutes.
- Preheat oven to 350℉. Whisk an egg and brush on each roll.
- Bake at 350℉ for 20-25 minutes until the tops are quite brown.
- Remove from oven and let it cool before tearing into the rolls!