Taro Rolls

Taro rolls are soft, lightly sweet bread rolls with a delicate purple hue and a gentle nutty flavour from taro. The texture is fluffy and tender, with a creamy taro filling that stays moist after baking. This is a moderately easy recipe that suits confident beginners who enjoy working with enriched dough. From start to finish, the rolls take around 2 hours including proving time.

Ingredients

For the dough

• 350g strong white bread flour
• 50g caster sugar
• 7g fast-action dried yeast
• 1 tsp fine salt
• 180ml warm milk
• 1 large egg
• 50g unsalted butter, softened

For the taro filling

• 200g taro root, peeled and cubed
• 40g caster sugar
• 30ml milk
• 20g unsalted butter

For brushing

• 1 egg, beaten
• 1 tbsp milk

How to Make Taro Rolls

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Line a large baking tray with baking parchment and set it aside.
• Make the taro filling: Steam the taro until completely soft. Mash with sugar, milk, and butter until smooth. Leave to cool fully before using.
• Mix the dough: Place the flour, sugar, yeast, and salt into a large bowl. Add the warm milk and egg, then mix to form a soft dough.
• Knead: Add the butter and knead for 8 to 10 minutes until smooth and elastic. The dough should be soft but not sticky.
• First rise: Place the dough in a lightly oiled bowl. Cover and leave in a warm place for about 1 hour until doubled in size.
• Shape the rolls: Knock back the dough and divide into equal portions. Flatten each piece, add a spoon of taro filling, then seal and roll into a smooth ball.
• Second rise: Arrange the rolls on the prepared tray with space between them. Cover loosely and leave to rise for 30 minutes.
• Bake: Brush the rolls with the egg and milk mixture. Bake for 18 to 22 minutes until lightly golden and cooked through.
• Cool: Transfer to a wire rack and leave to cool slightly before serving.

Tips

Why is my dough dense?

The dough may not have been kneaded enough or allowed to rise fully. Make sure it doubles in size during the first prove.

How do I stop the filling leaking?

Ensure the filling is completely cool and the dough is sealed tightly underneath before baking.

Can I make the rolls softer?

Brushing the rolls with melted butter straight after baking helps keep them soft.

Serving Suggestions

• Serve warm with tea or coffee
• Dust lightly with icing sugar
• Enjoy with fresh fruit on the side

Storage

Room temperature

Keep in an airtight container for up to 2 days.

Refrigerator

Store for up to 4 days. Warm gently before serving.

Freezing

Freeze baked rolls for up to 2 months. Defrost at room temperature and reheat briefly.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 45g
• Protein: 7g
• Fat: 8g
• Saturated fat: 4g
• Sodium: 220mg

Nutrition values are estimates and may vary.

FAQs