For the Dough
● 4 cups all-purpose flour
● 1 cup mashed purple yam (ube)
● 1 cup white sugar
● 1 tablespoon instant yeast
● 1 teaspoon salt
● 1 cup warm milk
● 1 large egg
● 1/4 cup unsalted butter, melted
● 1 teaspoon vanilla extract
For the Filling
● 8 oz cream cheese, softened
● 1 cup shredded cheddar cheese
● 1/4 cup powdered sugar (optional, for slight sweetness)
For Coating
● 1 cup breadcrumbs
● 2 tablespoons melted butter
Instructions1: If using active dry yeast, combine warm milk with a pinch of sugar and yeast, let sit 10 minutes until foamy; if using instant yeast, you can skip this step.
2: In a large bowl, mix flour, sugar, salt, and yeast, then add mashed ube, egg, warm milk, melted butter, and vanilla, stirring until a soft and slightly sticky dough forms.
3: Knead until smooth and elastic, shape into a ball, place in a greased bowl, cover, and let rise about 1 hour until doubled in size.
4: Mix cream cheese, shredded cheddar, and powdered sugar until smooth and creamy.
5: Punch down the risen dough, divide into 12 pieces, flatten each, add about 1 tablespoon of filling, and seal tightly.
6: Roll each filled dough ball in breadcrumbs and place seam-side down on a lined baking sheet.
7: Cover loosely and let rise again for 30 minutes until puffed.
8: Bake at 350°F (175°C) for 18–20 minutes until golden and hollow-sounding when tapped underneath.
9: Brush warm rolls with melted butter and let cool slightly before serving.
