Step 1

In a medium mixing bowl, combine flour, yeast, salt, and milk powder. Place yeast and salt in separate areas of the bowl before mixing, as salt can kill or inhibit the yeast. Once mixed and flour coats them both, freely combine them together. **If you're using active dry yeast, activate it first - add yeast to the coconut milk slightly warmed (95-100℉) in a small bowl and allow it to foam for 10 mins before adding the mixture with the rest of the dough ingredients.

Step 2

In a large or stand mixer bowl, combine and mix ube halaya, sugar, melted/cooled butter, coconut milk, pineapple juice, egg, vanilla, and ube extract. Add in the dry ingredients and knead for 10 minutes. The dough will be tacky and slightly sticky, but manageable - resist the urge to add extra flour unless absolutely necessary. Use a rubber spatula or bench scraper if needed - the dough should release from the bowl with minimal dough sticking.

Step 3

Roll dough into a rough ball and place into a clean greased bowl. Cover and place in a warm area. Allow it to rise for approx 2 hours until dough visibly increases 50% in volume. Prep rectangle pan with parchment paper.

Step 4

Once risen, punch dough and transfer onto counter or working surface. Divide and roll into 12 equal dough balls about 68-70 grams each. Place in prepared line pan. Cover and return pan to warm area for the final proof. Depending on your kitchen temperature, the amount of time may vary. I keep my kitchen cool around 70-72℉(21-22℃), and proofing takes me around 2 hours. If you keep your dough in a warmer environment, it will rise faster.

Step 5

Preheat your oven for at least 30 minutes to 350℉ (175℃).

Step 6

Do the finger poke test to check if dough has proofed the correct amount of time. Press dough gently with your finger. If the indent immediately springs back to its original shape (as if poke didn't even happen), then it is not ready. Allow it to rise longer. Once you poke it and finger indent stays for a few seconds, then SLOWLY retracts back to shape, then it's time to bake.

Step 7

In a small bowl, make the egg wash by whisking together egg and coconut milk. Brush an even layer over the rolls. Bake for 20-22 minutes until tops are golden brown. Brush with melted butter and serve warm.