Taro Rolls

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 18 rolls
UNITS: US

INGREDIENTS

Nutrition
  • 14
    ounce active dry yeast (1 package)
  • 1 12
    cups lukewarm water
  • 12
    cup sugar
  • 1
    teaspoon salt
  • 12
    cup vegetable oil
  • 1
    cup mashed taro root (or 1 c ready made poi)
  • 7
    cups flour
  • purple food coloring (optional)
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DIRECTIONS

  • Dissolve yeast in lukewarm water in large bowl.
  • Stir in sugar, salt, oil, eggs and mashed taro and food coloring.
  • Beat with electric mixer until combined.
  • Add 4 c flour. Continue beating until smooth.
  • Stir in enough remaining flour so that mixture is easy to handle.
  • Turn out onto lightly floured surface (or use dough hook on stand mixer); knead until smooth and elastic (about 10 minutes).
  • Place in greased bowl and cover with plastic wrap (or use 1 gallon plastic freezer bag) and refrigerate for 8 hours, but no more than 3 or 4 days.
  • Punch down dough. Let rest 5 to 10 minutes. Shape dough as desired. let rise until doubled in size (about 30 to 40 minutes).
  • Bake on greased pan in preheated 400 degree oven 15 to 25 minutes. Brush tops with melted butter. Serve warm.
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