Ube (purple sweet potato) and coconut roll.

Step one: making the dough

I used a bread machine's dough option. 

In the bread machine pan add - 

1 packet rapid rise yeast 

1/2 tsp sea salt 

2 TBSP cane sugar 

2 TBSP grapeseed oil 

1 cup warm water 

3 cups all purpose wheat flour 

The mixing & kneading process takes about 20 minutes in my bread machine. 

When it's done, transfer the dough to a greased bowl, cover with a plate or towel and set aside for an hour. 

I used fresh ube (purple sweet potato)

Clean, peel, and cut up 2 medium fresh ubes. 

Place in a oven safe dish, add 1/4 cup of water, cover with foil and cook for 45 minutes at 400 degrees. 

Use a potato masher and smash the ube. Mix in 1/3 cup coconut milk. 

Take 1/2 of the dough and stretch it out on parchment paper to resemble a small flatbread pizza. 

Spread the ube mixture on top of the stretched dough. 

Starting at one end, roll the dough with ube mixture like a burrito.

Cut it up into even pieces. 

Preheat the oven to 325 degrees.

Grease an oven safe dish. 

Assemble the pieces into the dish and sprinkle shredded coconut on top. 

Bake for 20 - 25 minutes until golden brown. 

Bonus - Ube buns

Using the other half of the dough, I made individual buns.
Stretch a small amount of dough onto your hand, place a scoop of ube mixture in, close the dough like a dumpling then gently roll out into a flat bun.
These cook in the oven at 325 degrees for as long as the ube rolls - about 20 - 25 minutes.