Taro Rolls Recipe

Taro rolls give the site a bread recipe tied directly to a Pacific staple crop. They broaden the archive beyond coconut puddings and seafood and give the Hawaii and luau side of the site a stronger baking page.

If you enjoy this style of Pacific cooking, you may also want to try pani popo rolls, keke isite.

Ingredients

• 1 cup mashed cooked taro
• 3 cups flour
• 2 tablespoons sugar
• 2 teaspoons yeast
• 1 cup warm milk
• 2 tablespoons butter
• 1 teaspoon salt

Instructions

1. Mix the yeast with warm milk and let it bloom briefly.
2. Combine the flour, sugar, salt, mashed taro, butter, and yeast mixture to form a dough.
3. Knead until smooth, then let the dough rise.
4. Divide into rolls and place in a baking pan.
5. Bake until puffed and lightly golden.

Helpful Tips

• Use smooth mashed taro so the dough stays even.
• Do not overbake or the rolls will lose their softness.

FAQ

Do taro rolls taste strongly of taro?

They usually have a mild earthy flavor rather than a strong taro taste.

Can they be served sweet?

Yes, but they are most often served as a soft side roll.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	362 kcal
Fat	12.5 g
Saturated Fat	5.1 g
Carbohydrates	50.8 g
Protein	16.5 g
Sodium	590.7 mg
Cholesterol	15.5 mg