‘Ulu-Taro Sweet Rolls

Directions

blank

1. In a bowl mash steamed taro (warm) with an emersion blender to create a puree

2. Add in 1/4 cup coconut cream, 1/2 cup granulated sugar, and 2 &1/2 tsp coconut oil until it turns into a well combined paste

blank

1. Pre-heat oven to 350F (180C)

2. In a large bowl combine 1 &1/2 cup ʻUlu All-Purpose flour, 1 &1/2 cup bread flour, 2 eggs, 1/2 tsp, and 9Tbsp skim milk

3. In a saucepan combine 1/6 cup ʻUlu All-Purpose flour and 1/6 cup bread flour, 3/4 cup skim milk, mixing with a whisk on medium heat until it thickens. Combine with ingredients in bowl

4. In a separate saucepan prepare 1/2 Tbsp active yeast with skim milk and sugar on low heat. Combine with ingredients in bowl. Knead for 20 minutes.

5. Place kneaded dough into greased bowl and cover with plastic wrap. Place dough in proofer until it has doubled in size. Proof for 1 hour and 20 minutes.

6. After proofing, divide dough into 12 equal buns. Using a rolling pin, roll out buns into equal sized discs.

7. Place a spoonful of taro filling into the middle of disc and fold edges together until taro filling is encased inside the bun. Pinch all edges together to seal the bun properly.

8. Place taro filled bun on a baking sheet and bake for 12 minutes and golden brown in color.