Ube Cheese Bread Rolls- Pandesal Style
Delicious, soft and fluffy Ube cheese Pandesal recipe made of real ube or purple yam filled with cheese. It has a crusty texture on the outside, brushed with condensed milk and melted butter, then sprinkled with ground graham crackers. Perfect to serve for Breakfast or snacks!
Servings: 24 bread rolls
Calories: 201kcal
Equipment
- stand mixer
- 21"x15" baking sheet
Ingredients
- 4 cups all-purpose flour
- ¼ cup powdered milk
- ⅓ cup granulated sugar
- 1 tsp salt
- ⅓ cup shortening lard
- 2 eggs at room temperature
- 2 tbsp canola oil for greasing
Yeast mixture ingredients:
- 1 tbsp active dry yeast
- 1 cup ube water from boiled ube at lukewarm temperature 110°F
- 1 tbsp granulated sugar
Ube mixture ingredients:
- ¾ cup mashed ube
- 1 to 2 tsp ube flavour purple/dark violet colour
- ¼ cup melted butter or margarine
For filling
- 165 g quick melt cheddar cheese 1 block cut into 24 slices
For Topping
- 2 tbsp condensed milk
- 1 tbsp butter or margarine melted
- 2 tbsp ground graham crackers 25g
Instructions
Prepare the ube mixture
- Peel and boil the ube with 1½ cups of water until fork tender. Save 1 cup of the ube starchy water and let it cool to lukewarm temperature.
- Mash the ube with a fork. Add the melted margarine and ube flavouring purple/dark violet colour. Mix until well blended. Set aside.
Prepare the yeast mixture
- Add the active dry yeast and sugar to the lukewarm ube starchy liquid. Whisk until the yeast and sugar dissolve. Set aside and wait until foamy for about 10 minutes.
Prepare the dough
- In a stand mixer with the all-purpose flour, add salt, sugar, and powdered milk. With the dough attachment mix to blend. Add the yeast mixture, eggs, shortening, and ube mixture. Knead on medium-low speed in a stand mixer for 8 minutes, by hand for 10 minutes. You will know if the dough is ready by doing the "Dough Finger Poke Test". Press the dough with your oiled index finger and if the indentation springs back, then you know it's ready to rise.
- Lightly oil the bowl and the dough. Cover with a kitchen towel and let it rise for an hour in a warm place.
- Line a baking sheet with parchment paper
- Apply canola oil on your hands and punch down the dough to deflate. Oiled the clean flat surface with canola oil and divide the dough into two. You can use a ruler as a guide to cut and divide the dough. Use a kitchen scale, or you can just eyeball it. Roll each dough to 12 inches long and cut into 12.
Filling the dough with cheese
- Flatten the dough with oiled fingers and place one cube of cheese in the middle. Gather all the edges to the middle and pinch to seal. With the sealed side down, cap the dough with your oiled hand, roll the dough and form it into a ball. Place on the baking sheet lined with parchment paper.
- Cover with the kitchen towel and let it rise for an hour or until it doubles in size. It will rise quicker in a warmer place.
for the topping
- Mix melted butter and condensed milk in a small jar until well blended. Brush the top of each dough, then sprinkle the ground graham crackers.
- Bake in a preheated oven at 350°F for 20 minutes in the middle rack. Serve hot.
Video
Notes
Use a kitchen scale If you want to be precise and all the same size and weight. The weight of each dough is between 55g to 60g.
To check the dough," Dough Finger Poke Test" or do a windowpane test by stretching without tearing it means gluten has been developed.
You will know if the dough has been kneaded enough by doing the "Dough Finger Poke Test". Press the dough with your index finger and if the indentation springs back, then you know it's ready to rise.
Cover the dough with the kitchen towel while working on the cheese filling to avoid the dough from drying out.
Nutrition
Calories: 201kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 189mg | Potassium: 100mg | Fiber: 1g | Sugar: 5g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg