An Unforgettable Hawaiian Luau Experience -Discovering the Mystery of the Purple Rolls
Last year, at the peak of the Covid pandemic, we embarked on a journey to Hawai’i—a trip that, in itself, is a tale for another time. Despite the unusual circumstances, we were determined to experience the vibrant culture and traditions the islands had to offer.
One of the highlights of our visit was attending an authentic Hawaiian Luau. The event was nothing short of magical, filled with traditional music, dance, and, of course, an array of delicious local delicacies. The air buzzed with anticipation as we found our seats, surrounded by the lush beauty of the Hawaiian landscape.
As the feast began, something unusual caught my attention: pillowy rolls with a striking purple hue. Their appearance was intriguing, and I couldn’t help but wonder what gave them such a unique color. Upon taking my first bite, I was delighted by their subtly sweet, fluffy texture—they were incredibly yummy and unlike any bread I had tasted before.
Curiosity got the best of me, and I started asking questions about these mysterious little buns. I soon learned that they are called “poi rolls” or sometimes “taro rolls,” made from taro root—a staple in Hawaiian cuisine that lends its natural purple color and gentle sweetness to the bread. I used “purple sweet potatoes” not ube, taro root or poi. Just purple sweet potatoes.
This small culinary discovery became one of my favorite memories from the trip. The purple rolls were a delicious introduction to the flavors and traditions of Hawai’i, and they reminded me that sometimes, the most memorable experiences come in the most unexpected forms.
As it turns out there is a little history lesson here. Sweet Potato Guide
Buon Appetito!
Ingredients & Preparation
The Usual Suspects:
- 3 1/4 cups (400 g) bread flour
- 250g mashed Japanese purple sweet potato (peeled, sliced, steamed or boiled, drained and mashed)
- 1 1/2 teaspoons instant active yeast
- 30g brown sugar
- 1 teaspoon salt
- 40g whisked egg (from 1 large egg. Balance to be used for egg wash)
- 60g butter
- 120g – 150g fresh milk
- Egg wash – 10g whisked egg + 1 teaspoon water
- 2 tablespoons sesame seeds for topping, optional
The Plan:
***see notes*** before adding ingredients to bowl.
In the bowl of stand mixer, add salt, flour, sugar, yeast, butter, egg mashed potato and the milk.
Knead mixture on medium speed, until the dough comes together.
Continue kneading until windowpane stage is achieved (the dough at this stage should be able to be pulled and stretched into membrane). It takes around 10 to 15 minutes at medium speed. If the dough is wet, add 1 tablespoon of flour at a time until you get the consistency you want.
Form the dough into a ball, then place dough in a well-greased large bowl.
Cover and let rise in a warm place for 1 hour or until double in size.
Punch down the bread dough to release the air.
Divide dough into 12 equal portions and shape into balls.
Line baking pan with non-stick baking paper.
Place buns onto baking pans.
Cover and let buns rise for another 45-60 minutes or until double in size.
Brush the buns with egg white/water mixture and sprinkle with some sesame seeds on top, if you want.
Preheat the oven to 375°-degrees.
Bake for 15 – 20 minutes.
Remove buns to cool on rack completely.
***Notes***
Add 120g of fresh milk first, then slowly add in the rest if dough is too dry. Depending on the weather in your area or even the altitude, it may affect the dough.
You may want to cut down the amount of mashed potato to about 200g – 220g if you find the texture is too moist
An Unforgettable Hawaiian Luau Experience -Discovering the Mystery of the Purple Rolls
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Loading...Hawaiian purple potato rolls are soft, slightly sweet bread rolls made with Okinawan purple sweet potatoes, giving them a vibrant purple hue and a unique, earthy flavor. Their pillowy texture and subtle sweetness make them perfect for both sweet and savory fillings, while their beautiful color adds a festive touch to any meal. These rolls are often enjoyed on their own, used for sliders, or served alongside island-inspired dishes. Embark on a journey through the heart of Hawaiian tradition with our latest blog post, "An Unforgettable Hawaiian Luau Experience—Discovering the Mystery of the Purple Rolls." From vibrant island festivities to the surprise of tasting pillowy purple sweet potato rolls, this story captures the essence of cultural discovery and the joy found in unexpected culinary delights. Dive in to learn how a simple roll became a lasting memory, and let the flavors of Hawai'i inspire your next adventure!
Ingredients
- The Usual Suspects:
- • 3 1/4 cups (400 g) bread flour
- • 250g mashed Japanese purple sweet potato (peeled, sliced, steamed or boiled, drained and mashed)
- • 1 1/2 teaspoons instant active yeast
- • 30g brown sugar
- • 1 teaspoon salt
- • 40g whisked egg (from 1 large egg. Balance to be used for egg wash)
- • 60g butter
- • 120g - 150g fresh milk
- • Egg wash - 10g whisked egg + 1 teaspoon water
- • 2 tablespoons sesame seeds for topping, optional
Instructions
The Plan
***see notes*** before adding ingredients to bowl.
In the bowl of stand mixer, add salt, flour, sugar, yeast, butter, egg mashed potato and the milk.
Knead mixture on medium speed, until the dough comes together.
Continue kneading until windowpane stage is achieved (the dough at this stage should be able to be pulled and stretched into membrane). It takes around 10 to 15 minutes at medium speed. If the dough is wet, add 1 tablespoon of flour at a time until you get the consistency you want.
Form the dough into a ball, then place dough in a well-greased large bowl.
Cover and let rise in a warm place for 1 hour or until double in size.
Punch down the bread dough to release the air.
Divide dough into 12 equal portions and shape into balls.
Line baking pan with non-stick baking paper.
Place buns onto baking pans.
Cover and let buns rise for another 45-60 minutes or until double in size.
Brush the buns with egg white/water mixture and sprinkle with some sesame seeds on top, if you want.
Preheat the oven to 375°-degrees.
Bake for 15 - 20 minutes.
Remove buns to cool on rack completely.
Notes***
Add 120g of fresh milk first, then slowly add in the rest if dough is too dry. Depending on the weather in your area or even the altitude, it may affect the dough.
You may want to cut down the amount of mashed potato to about 200g - 220g if you find the texture is too moist.
