Ube Pandesal

Instructions

1. Activate the yeast
   In a small bowl, combine warm milk, 1 tablespoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy and activated.
2. Prepare the dough
   In a large mixing bowl, combine flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, beaten eggs, ube halaya, and ube extract. Mix until it forms a shaggy dough.
3. Knead the dough
   Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. The vibrant purple color should be evenly distributed throughout.
4. First rise
   Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Shape the rolls
   Punch down the dough to release air bubbles. Divide the dough into 15 equal portions. Shape each portion into a ball, then roll in bread crumbs to coat completely. Place the rolls on a baking sheet lined with parchment paper, leaving space between each roll.
6. Second rise
   Cover the rolls with a clean kitchen towel and let them rise for another 30 minutes until puffy.
7. Bake the pandesal
   Preheat your oven to 375°F (190°C). Bake the ube pandesal for 12-15 minutes, or until the tops are golden brown and the bread sounds hollow when tapped at the bottom.
8. Cool and serve
   Remove from the oven and transfer to a wire rack to cool for 5 minutes. Serve warm with butter, cheese, or enjoy plain. Store any leftovers in an airtight container for up to 2 days, or freeze for longer storage.