Taro is the tropical substitute for potatoes. Made largely of poi (mashed taro root), these amazing rolls not only taste delicious, they are also my favorite shade of purple!
- 1 1/3 cups warm water (90° F)
- 1 egg
- 1 cup poi*
- 1/2 cup softened butter
- 1 teaspoon purple food coloring
- 1 cup sugar
- 1/4 teaspoon salt
- 2 1/2 teaspoons dry yeast
- 4 cups flour, added gradually
Using table mixer, combine all wet ingredients; then gradually add dry ingredients. Adjust amount of flour depending on stiffness of dough. The texture should be smooth. (If your mixer does not have a dough hook, remove dough from mixer before it becomes too stiff and add remaining flour by kneading on floured table top.)
Once dough is smooth, knead on a floured surface. Break off pieces of dough to knead and form into small balls. Place balls in greased 9X11 pan. Cover with cloth, place in warm, dry area and allow to rise until doubled in size. Bake at 325° F for 20 to 25 minutes.
Makes approximately 1 ½ dozen rolls.
*Possible substitutions if you do not have access to poi include well-cooked and mashed taro root, new potato, parsnips, sweet potatoes, or yams.