Taro Rolls Recipes

TARO ROLLS - A RECIPE FOR DELICIOUS ROLLS SERVED AT MOST LUAUS

Steps:

• In a mixing bowl combine water, egg, butter, food coloring, and poi.
• Whisk the dry ingredients together, then gradually add to the wet ingredients.
• Mix all ingredients in a stand mixer on speed 2 with a dough hook; texture should be smooth.
• Remove from mixing bowl and place on flour table top; roll the dough into ball size.
• Set aside to rise for 15-20 minutes.
• Line baking pan with aluminum foil and place roll taro balls 3x4.
• Bake at 225 F for 20 minutes.

PULL-APART MARBLED TARO BREAD RECIPE BY TASTY

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!

TARO ROLLS

Steps:

• Dissolve yeast in lukewarm water in large bowl.
• Stir in sugar, salt, oil, eggs and mashed taro and food coloring.
• Beat with electric mixer until combined.
• Add 4 c flour. Continue beating until smooth.
• Stir in enough remaining flour so that mixture is easy to handle.
• Turn out onto lightly floured surface (or use dough hook on stand mixer); knead until smooth and elastic (about 10 minutes).
• Place in greased bowl and cover with plastic wrap (or use 1 gallon plastic freezer bag) and refrigerate for 8 hours, but no more than 3 or 4 days.
• Punch down dough. Let rest 5 to 10 minutes. Shape dough as desired. let rise until doubled in size (about 30 to 40 minutes).
• Bake on greased pan in preheated 400 degree oven 15 to 25 minutes. Brush tops with melted butter. Serve warm.

TARO ROLLS

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.

EASY TACO ROLLS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Stir the rice and 1/2 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 6 minutes until the water is fully absorbed; set aside. While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups Cheddar cheese, and the cooked rice. Cook and stir until the cheese has melted and the corn is hot. Spoon the mixture into the flour tortillas. Roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). Pour the salsa over top, and sprinkle evenly with 1 1/2 cups Cheddar cheese.
• Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.