Ube Coconut Hawaiian Rolls

Steps

1. 1

   In a large bowl or the bowl of a stand mixer, combine the warm coconut milk, sugar, and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes foamy.

   Start 5-minute timer
2. 2

   Whisk in the ube extract, melted butter, and one egg until well combined and the liquid is a vibrant purple.

3. 3

   Add the bread flour and salt. Using a dough hook or by hand, mix until a dough forms. Knead the dough for about 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticking to your hands.

   Start 8-minute timer
4. 4

   Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.

   Start 5-hour timer
5. 5

   Punch down the risen dough to release the air. Divide the dough into 12 equal-sized pieces and roll them into smooth balls.

6. 6

   Place the dough balls into a greased 9x13 inch baking pan, spaced slightly apart. Cover and let them rise a second time for about 30-45 minutes until they are puffy and touching each other.

   Start 30-minute timer
7. 7

   Preheat your oven to 350°F (180 °C) (176°C (350 °F)).

8. 8

   To achieve a dark yet soft crust, gently brush the tops of the rolls with the whisked egg wash.

9. 9

   Bake in the preheated oven for 20 to 25 minutes, or until the rolls are cooked through and the tops are a deep golden-purple brown.

   Start 25-minute timer
10. 10

    Remove from the oven and let cool slightly before serving. The texture should be extremely soft and pillowy.