TARO BUN RECIPE RECIPES

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TARO ROLLS RECIPE | ALLRECIPES



Taro Rolls Recipe | Allrecipes image

Hawaiian taro (poi) flour and purple food coloring are used to create these unique rolls.

Provided by KClark

Categories     Bread    Yeast Bread Recipes    Rolls and Buns

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 18 rolls

Number Of Ingredients 9

1?? cups warm water (90 degrees F (32 degrees C))
1 cup poi (taro root powder)
½ cup butter, softened
1 egg
2?½ teaspoons active dry yeast
1 teaspoon purple food coloring
1 cup white sugar
¼ teaspoon salt
4 cups all-purpose flour, or as needed

Steps:

  • Combine water, poi, butter, egg, yeast, and purple food coloring in the bowl of a stand mixer fitted with the dough hook. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Add sugar and salt.
  • Mix on low speed, adding flour gradually, until dough comes together and texture is smooth.
  • Turn dough out onto a floured work surface. Divide into 18 pieces; shape into rolls.
  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
  • Place rolls on the prepared baking sheet. Cover and let rise until doubled, about 20 minutes.
  • Bake in the preheated oven until bottoms start to brown, about 20 minutes.

Nutrition Facts : Calories 209.9 calories, CarbohydrateContent 36.2 g, CholesterolContent 23.9 mg, FatContent 5.7 g, FiberContent 0.9 g, ProteinContent 3.5 g, SaturatedFatContent 3.4 g, SodiumContent 75.5 mg, SugarContent 11.2 g

PULL-APART MARBLED TARO BREAD RECIPE BY TASTY



Pull-Apart Marbled Taro Bread Recipe by Tasty image

These marbled taro buns are pillowy soft in texture with the perfect amount of sweetness–you’ll want to make them every week for breakfast. Make sure to purchase big taro root at the store; unlike little taro root, big taro has purple-flecked flesh. Also, take care to wear gloves when handling the raw taro root, as it can cause skin irritation. While they take a bit of time to make, these buns are definitely worth the effort.

Provided by Katie Aubin

Total Time 5 hours 15 minutes

Prep Time 20 minutes

Cook Time 1 hours 50 minutes

Yield 9 buns

Number Of Ingredients 21

1 lb big taro root, peeled and cubed
cold water, as needed
½ teaspoon kosher salt
2 tablespoons unsalted butter
? cup sugar
2 ½ cups bread flour, plus 2 tablespoons, divided, plus more for dusting
? cup water
1 large egg, lightly beaten
1 tablespoon instant yeast
2 tablespoons dried nonfat milk powder
1 teaspoon kosher salt
½ cup sugar
4 tablespoons unsalted butter, melted
½ cup whole milk, warm
nonstick cooking spray, for greasing
1 cup all purpose flour, divided
½ teaspoon salt, divided
1 tablespoon sugar, divided
2 tablespoons canola oil, divided
4 tablespoons water, divided
3 drops purple food coloring

Steps:

  • Note: always wear gloves when handling raw taro, as it can cause skin irritation
  • Make the taro paste: Add the taro root to a medium pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over medium-high heat, then cook for about 20 minutes, until fork tender. Drain.
  • Transfer the taro to a food processor. Add the salt, butter, and sugar and process until smooth. Transfer to a small bowl and let cool completely. The taro paste can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before using.
  • Make the milk buns: In a small saucepan, whisk together 2 tablespoons of bread flour and the water. Cook over medium heat for about 3 minutes, stirring continuously, until the mixture thickens. Remove from the heat and transfer to a small bowl. Let cool completely.
  • In a large bowl, combine remaining 2½ cups (310 G) ( bread flour, cooled flour and water paste, egg, yeast, milk powder, salt, sugar, butter, and milk. Use a rubber spatula to mix into a shaggy mass, then turn out onto a lightly floured surface and knead for 5-6 minutes, until mostly smooth.
  • Transfer the dough to a clean, lightly greased bowl. Cover with a kitchen towel and let rest in a warm place for about 90 minutes, or until almost doubled in size.
  • Make the marbled crust: In a medium bowl, combine ½ cup (60 G) all-purpose flour, ¼ teaspoon salt, ½ tablespoon sugar, 1 tablespoon canola oil, and 2 tablespoons water. Mix until mostly combined, then turn out onto a lightly floured surface and knead for 1-2 minutes, until smooth. Cover with plastic wrap and let rest for 10 minutes. Repeat with the remaining ingredients, adding the purple food coloring as well.
  • Once the dough has rested, roll both portions out to flatten. Stack the white dough on top of the purple dough and press down to seal. Roll out to a 5-inch (11 cm) square, then roll the square into a tube. Roll to seal and lengthen slightly. Cut the tube into 9 equal pieces. Use your hands to smash each piece down, spiral side up. Use a rolling pin to roll each portion into about 4-inch (10 cm) ( circles. Cover lightly with plastic wrap until ready to top the buns.
  • Once the milk bun dough has risen, divide into 9 3-ounce (90 G) portions. Cover lightly with plastic wrap. Take 1 piece and flatten it into a 4-inch (10 cm) circle. Scoop 2 tablespoons of taro paste into the center. Bring the edges of the dough together and seal with your fingers (this will be the bottom). Repeat with remaining dough and taro paste.
  • Lightly brush the tops of the buns with water. Place a marbled circle over each bun and use your hands to seal the edges.
  • Grease a 9-inch (22 cm) square baking dish with nonstick spray, then line with parchment paper.
  • Place the buns in the prepared baking dish. Cover with a kitchen towel and let rise for another hour, until almost doubled in height.
  • Preheat the oven to 350°F (180°C).
  • Bake the buns for 25–30 minutes, until your finger doesn’t leave an indent in the dough when pressed.
  • Let the buns cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling.
  • Enjoy!

Nutrition Facts : Calories 350 calories, CarbohydrateContent 50 grams, FatContent 13 grams, FiberContent 1 gram, ProteinContent 7 grams, SugarContent 15 grams

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