These Sourdough Ube Sweet Rolls are soft, nutty and sweet. The ube halaya filling keeps the dough soft and tender and the cookie crumble on top adds a textural contrast. It is super easy to make and best part? You mix the dough the night before and you’ll have soft rolls ready in the morning!
Controlling overnight fermentation
This recipe creates a lightly tangy dough. To control how quickly our dough ferments (hence acid development), we will be using a small amount of starter and cold ingredients. The result is a lightly tangy dough that just brings that “extra something” to the traditional sweet rolls.
- Use cold ingredients: Using cold ingredients, like milk and eggs, slows down the fermentation process, reducing the production of lactic acid during the 8-10 hour rise.
- Salt & Sugar: You have heard people say “salt kills yeast”. In truth, salt does NOT kill yeast, but it plays a role in slowing down the activity of yeast. Same with sugar, above a certain percentage (roughly 5%), it will slow down fermentation. Why? Sugar and salt both draws water away from the yeast, resulting is slower fermentation. You can read more about it here.
- Fat: Milk, eggs and butter adds a richness to the dough which inhibits gluten formation and surrounds the yeast with fat, resulting in slower fermentation.
- Overnight rise: Temperatures are cooler at night and as a result, it moderates the speed of fermentation
Looking for more overnight recipes? Check these out:
- Orange Sweet Rolls
- Overnight Sourdough Cinnamon Rolls
- Overnight Sourdough Cream Cheese Stuffed Bagel Bites
- Rustic Overnight Sourdough Bread Rolls
Overnight Sourdough Ube Crumble Sweet Rolls
- 25 g sourdough starter or discard
- 70 g milk
- 25 g egg use the remainder for egg wash
- 30 g cane sugar
- 1/4 tsp salt
- 150 g all purpose flour
- 22 g unsalted butter
- ~1/2 cup ube halaya homemade or store brought. See homemade recipe below
- ~3 large cookies, crushed you can use any cookie for this, I went for some leftover sugar cookies. Alternatively, you can make your own crumble from scratch. See homemade recipe below
- egg wash remaining egg + 1 tsp milk
- Mix together sourdough discard, milk, egg, sugar and salt until everything is well combined. Mix in flour and knead until a dough forms. Using your fingers, rub in butter and continue to knead until the dough is smooth and elastic. Cover and let rise in a cool place for 8-10 hours.
- Lightly dust a work surface with flour and transfer the proofed dough to it. Using a rolling pin, roll out the dough to roughly a 6×12" sheet, with the 6" end facing you. Evenly spread ube halaya over the dough and tightly roll up the dough from the short end facing you.
- With the seam side facing down, cut the dough into 6 even pieces. Transfer them onto a lined baking sheet, cover and let rise for 2-3 hours.
- Preheat the oven to 350F.
- Make the egg wash: combine egg and milk. Brush the top of the rolls with egg wash. If desired, top the rolls with crumble.
- Bake for 20 minutes or until the roll starts turning golden brown. Remove from oven and let cool for about 20 minutes.
Ube Halaya Paste
- 50 g ube powder
- 150 g evaporated milk regular milk is ok
- 75 g condensed milk
- 25 g sugar
- 6 g butter or coconut oil
- Mix together ube powder, evaporated milk, condensed milk and sugar in a sauce pan and cook on medium high heat until a thick paste forms. Add in butter at the end. Cover and let cool before using.
Crumble Topping (Streusel)
- 75 g all purpose flour
- 50 g light brown sugar
- 30 g cane sugar
- pinch salt
- 2 tbsp unsalted butter
- Mix together flour, sugar and salt. Melt butter and mix it into the flour mixture until it becomes crumbly. Once the mixture is crumbly, it is ready to use. Do not over mix.