Overnight ube bread rolls

Ube halaya

1. You can use store-bought ube halaya, or make homemade ube halaya according to my recipe.
2. If you can't find frozen ube or fresh ube, you can make this with purple sweet potatoes or regular sweet potatoes as well.
3. Ube halaya can be made a few days ahead of time.
4. If the jam seems a bit too stiff before spreading it on the dough, you can warm it up slightly (in the microwave) to make it more spreadable.

Japanese milk bread dough

1. Make the dough according to my milk bread recipe.
2. Once the dough is kneaded, instead of the first room temperature proof mentioned in the above recipe, cover the dough bowl with plastic wrap and let it rise overnight in the fridge.

Swirled ube bread rolls

1. Prep a 9 x 9 inch square pan by lining it with parchment paper with an overhang. Butter and flour any surfaces that are not covered by parchment paper.
2. The following day, turn out the dough onto a lightly floured work surface, and deflate gently.
3. Shape the dough into a square, and roll it out while maintaining the square shape. The final square should be about 15 - 16 inches on each side.
4. Spread an even layer of ube jam over the dough, leaving a one inch border along one end.
5. Now roll up the dough towards that end with the border. Make sure the spiral is tight.
6. Once rolled up, pinch the seam to seal. Then gently roll the tube again on your work surface to make sure the thickness is even.
7. Slice off the two ends of the dough with a sharp knife or unflavored dental floss.
8. Divide the tube of dough into 9 equal pieces (using a sharp knife or dental floss).
9. Place the ube rolls in the prepared square pan (3 x 3 configuration). Cover the pan with plastic wrap.
10. If you want to bake them on the same day, let the rolls proof in a warm place until doubled in size, and the rolls are making contact with each other. This can take as little as 45 minutes (in a warm area) or up to 2 hours (in cold conditions).

Overnight ube bread rolls

1. If you want to bake these the next morning, cover the pan and let the ube rolls sit in the fridge overnight.
2. The following morning, remove the pan from the fridge. The rolls would have proofed to some degree overnight in the fridge. Preheat the oven to 350°F / 180°C.
3. Let the rolls come to room temperature and proof until they have doubled in size, or the sides of the rolls are touching.
4. Once proofed, brush the top with an egg wash, or milk, or melted butter.
5. Bake in preheated oven for about 30 - 40 minutes, or until the bread has an internal temperature of about 190°F, and golden brown in color on top.
6. Remove from the oven and let them cool slightly.
7. Turn the rolls out onto a cooling rack. Serve while warm or at room temperature.
8. Optional - dust the rolls with confectioner's sugar, or top them with coconut cream, or drizzle them with the sweet and salty coconut glaze (recipe below).

Sweet and salty coconut glaze

1. Place the confectioner’s sugar in a bowl.
2. Dissolve the salt in 4 tbsp of the coconut cream, and add that to the glaze. Whisk to combine.
3. If you'd like the glaze to have more coconut flavor, and/or be runnier, add the rest of the coconut cream.
4. If you'd like the glaze to have a more salty flavor, you can add more salt (which is what I do).
5. Drizzle over warm ube bread rolls. Enjoy!