Description

These cloverleaf rolls offer a comforting warmth with a subtle purple hue and a sweet ube-coconut aroma. They are an easy, family-friendly way to enjoy tender, pull-apart rolls, perfect for any meal.

Ingredients

500 g (4 cups) all-purpose flour
60 g (0.25 cup + 2 tablespoons) granulated sugar
7 g (2.25 teaspoons) instant dry yeast
5 g (1 teaspoon) fine sea salt
240 ml (1 cup) full-fat coconut milk, warmed to 38-43 degrees C (100–110 degrees F)
60 g (0.25 cup) unsalted butter, melted and cooled slightly (or vegan butter alternative)
1 large egg, at room temperature (or flax egg)
10 ml (2 teaspoons) alcohol-free ube extract
15 g (1 tablespoon) vegetable shortening
150 g (1.25 cups) powdered sugar
30 ml (2 tablespoons) full-fat coconut milk, for glaze
2.5 ml (0.5 teaspoon) alcohol-free ube extract, for glaze
50 g (0.5 cup) unsweetened shredded coconut, lightly toasted

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Instructions

Activate Yeast Mixture: In a large mixing bowl, whisk together the flour, granulated sugar, instant yeast, and fine sea salt. In a separate bowl, combine the warmed coconut milk, melted butter, egg, and 10 ml (2 teaspoons) alcohol-free ube extract, mixing well until smooth and fully combined.
Combine Wet and Dry: Pour the wet ingredients into the dry, mixing with a spoon until a shaggy, slightly sticky dough forms.
Knead Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until it becomes smooth, elastic, and springs back when pressed. (Use a stand mixer with a dough hook for 6-8 minutes if preferred.)
First Proof: Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
Shape Rolls: Gently punch down the risen dough and turn it onto a lightly floured surface. Divide the dough into 24 equal pieces, rolling each into a small, smooth ball about 2.5 cm (1 inch) in diameter. Generously grease a 12-cup standard muffin tin with vegetable shortening. Place three small dough balls into each muffin cup to form the cloverleaf shape.
Second Proof: Cover the muffin tins with a clean kitchen towel and let the rolls rise again in a warm place for 30-45 minutes, or until puffy and almost doubled.
Bake Rolls: Preheat oven to 190 degrees C (375 degrees F). Bake for 15-18 minutes, or until lightly golden brown on top and cooked through.
Glaze and Garnish: While rolls bake, whisk powdered sugar, 30 ml coconut milk, and 2.5 ml ube extract in a small bowl until smooth. Toast shredded coconut in a dry pan over medium heat for 3-5 minutes until golden. Let baked rolls cool in tins for 5 minutes, then transfer to a wire rack. While still warm, generously brush or drizzle glaze over each roll and sprinkle with toasted coconut. Serve warm.

Notes

For a dairy-free or vegan option, swap unsalted butter for a quality vegan butter alternative and the large egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Adjust dough consistency with small splashes of coconut milk or pinches of flour during kneading if needed. Store cooled rolls in an airtight container at room temperature for up to 3 days.

Prep Time: 40 minutes
Cook Time: 17 minutes
Category: Bread, Side Dish
Method: Baking, Yeasted Dough
Cuisine: Filipino, American

Nutrition

Serving Size: 1 roll (approx. 50-60 g)
Calories: 200 calories
Sugar: 15 g
Sodium: 150 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 25 mg