Ube Bread Rolls with Toasted Coconut Recipe

If you’ve never tried Filipino ube treats, you’re in for a real delight with this Ube Bread Rolls with Toasted Coconut Recipe. I absolutely love how these soft, fluffy bread rolls envelop sweet, vibrant ube jam and get topped with a lovely crunchy toasted coconut layer that’s just irresistible! Trust me, once you make these, they’ll quickly become a favorite in your bread rotation. Ready to dive into a recipe that’s as fun to make as it is satisfying? Let me walk you through everything you need to know.

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Ingredients You’ll Need

Each ingredient plays a special role in making your ube bread rolls soft, flavorful, and cuddled by that toasted coconut topping. I always recommend using fresh, room temperature items where possible for the best rise and texture.

• Warm Water: Around 110°F is ideal to activate the yeast without killing it—too hot or cold can mess up the proofing.
• Active Dry Yeast: This little guy makes the dough rise nice and fluffy; make sure it’s fresh for an effective rise.
• Granulated Sugar: It feeds the yeast and sweetens the bread dough subtly to balance the ube jam.
• Milk: I use whole milk for richness, but you can try alternatives if needed.
• Salt: Essential for flavor balance—it enhances all the other ingredients so your bread isn’t bland.
• Unsalted Butter: Using it at room temperature keeps the dough tender; melted butter helps with brushing for that soft crust.
• Large Eggs: Eggs give the bread structure and richness; room temp eggs mix better with other ingredients.
• All-Purpose Flour: The backbone of the dough—measure carefully for consistent texture.
• Canola Oil: Or any neutral oil, it adds moisture without extra flavor that competes with the ube.
• Brown Sugar: Packed and used in the coconut topping, it caramelizes during baking for a delightful sweet crust.
• Unsweetened Shredded Coconut: Toast it for a nutty crunch—freshness really makes a difference here.
• Ube Jam: The star of the show—choose good quality jam with authentic ube flavor and color.

Variations

One of the things I really enjoy with the Ube Bread Rolls with Toasted Coconut Recipe is getting creative—this dough is quite forgiving and perfect for a few simple tweaks to fit what you like or what’s in your pantry.

• Vegan Variation: Substitute the butter for coconut oil and use a plant-based milk alternative, and you can swap eggs for a flaxseed mixture. I’ve tried this and the rolls still come out surprisingly soft and flavorful.
• Flavor Twist: Add a teaspoon of vanilla extract to the dough for a little warm aroma; it pairs beautifully with the ube jam.
• Extra Coconutty: Mix some toasted coconut into the dough for a surprise texture inside the bread as well as on top.
• Less Sweet Option: Reduce the sugar in the dough if you prefer a more bread-forward taste, especially if your ube jam is very sweet.

How to Make Ube Bread Rolls with Toasted Coconut Recipe

Step 1: Activate the Yeast for a Fluffy Dough

Start by mixing the warm water, yeast, and 1 teaspoon of sugar in a small bowl. Let it sit for about 5-10 minutes until it gets frothy on top—this means your yeast is alive and kicking. I’ve learned that skipping this step or using water that’s too hot can result in dense rolls, so patience here really pays off.

Step 2: Combine Wet Ingredients and Form Dough

Next, in a large mixing bowl, whisk together milk, room temperature butter, eggs, and the remaining sugar and salt. Pour in your yeast mixture and stir it all together. Gradually add the all-purpose flour, stirring as you go. Once it becomes too thick, knead by hand (or mixer if you prefer) until you get a smooth, elastic dough. It usually takes around 8-10 minutes. The dough will feel slightly tacky but shouldn’t stick excessively. This step is where I pay close attention to the texture—adding a tablespoon or two of flour if too wet or a little water if too dry.

Step 3: First Proof—Letting the Dough Rise

Lightly oil a large bowl and place your dough inside, covering it with a clean kitchen towel or plastic wrap. Set it in a warm spot for about 1 to 1.5 hours or until doubled in size. I like to preheat my oven for a minute, then turn it off and place the dough inside to proof—that steady warm environment really helps it along. Avoid rushing this because a good rise makes those rolls tender and airy.

Step 4: Shape the Rolls and Add Ube Filling

Punch down the dough gently to release air and divide it into 12 equal pieces. Flatten each piece, place a tablespoon of ube jam in the center, then carefully fold and pinch the edges closed to seal. Roll into a ball shape. I remember the first time I made these, I didn’t seal them tightly enough and the filling leaked out during baking—so take your time here, and if needed, brush a little water on the edges to help them stick.

Step 5: Make the Toasted Coconut Topping

In a dry skillet over medium heat, toast the shredded coconut with the brown sugar until the coconut is golden and fragrant. Stir frequently so it doesn’t burn; this usually takes about 3-5 minutes. Once done, set aside to cool before sprinkling over the rolls.

Step 6: Final Proof, Brush, and Bake

Arrange your shaped rolls on a baking tray lined with parchment paper. Cover and let them rise again for about 30-40 minutes until puffy. Before baking, brush the rolls generously with melted butter to encourage that soft crust. Then sprinkle the toasted coconut mixture on top. Bake in a preheated oven at 350°F (175°C) for 18-20 minutes until golden and cooked through. Watching them bubble up and the coconut crisp up is honestly one of my favorite moments.

Step 7: Cool and Enjoy!

Let the rolls cool for about 10 minutes before serving. They’re delicious warm but also great at room temperature. I love how the buttery crust pairs with the ube jam’s earthiness and the toasted coconut crunch—it’s a textural symphony that’ll have you reaching for seconds.

How to Serve Ube Bread Rolls with Toasted Coconut Recipe

Garnishes

I like adding a light dusting of powdered sugar or a drizzle of sweetened condensed milk over the rolls when serving this at brunch—it adds a creamy sweetness without overpowering the ube flavor. Fresh shredded coconut sprinkled on top right after baking also freshens the look and taste for a special treat.

Side Dishes

These rolls are lovely alongside a hot cup of coffee, tea, or a Filipino-style hot chocolate. For savory contrast, I sometimes serve them with a side of sliced mango or simple fresh fruit salad which balances out the sweet richness perfectly.

Creative Ways to Present

For special occasions, I arrange these ube bread rolls in a circle on a serving platter lined with banana leaves or parchment paper, then dust with extra toasted coconut and edible flower petals for a festive look. They also make adorable individually-wrapped party favors when tied with colorful ribbon.

Make Ahead and Storage

Storing Leftovers

I store uneaten ube rolls in an airtight container at room temperature for up to 2 days. If your kitchen is warm, popping them in the fridge is okay but I recommend letting them come back to room temp before eating to regain softness.

Freezing

They freeze beautifully! I wrap individual rolls in plastic wrap and place them in a freezer bag. When you want one, just thaw overnight in the fridge or a few hours at room temp. This is a lifesaver when you want to prep in advance.

Reheating

To reheat, I either warm them gently in the microwave for 15-20 seconds or pop them in a 325°F oven for 5-8 minutes wrapped loosely in foil to keep them moist. The toasted coconut topping stays deliciously crisp either way.

FAQs

Final Thoughts

I can’t tell you how many times making this Ube Bread Rolls with Toasted Coconut Recipe has brought smiles to my family’s faces. There’s something really special about that soft bread hugging the sweet ube and that little crunch on top—it always feels like a cozy, comforting hug from the kitchen. I hope you give this a try soon and enjoy making it as much as I enjoy sharing it with you. Trust me, these rolls are the kind of treat you’ll want to keep in your baking repertoire forever!

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