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ube pandesal stacked on a plate

Fluffy Ube Pandesal (Filipino Purple Yam Bread Rolls)

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5 from 2 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 2 hours 52 minutes
  • Yield: 20 rolls
  • Diet: Vegan


A Filipino breakfast staple made vegan! This ube pandesal recipe is soft, fluffy, and delicious. Pandesal is great any time of day and can be enjoyed on its own or with sweet or savory fillings. 


Wet Ingredients

  • 1/2 cup lukewarm water
  • 1 teaspoon granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 6 tablespoons vegan butter, melted
  • 2 cups warm unsweetened plant-based milk
  • 1 1/2 tablespoons ube extract (ube flavoring)

Dry Ingredients

  • 6 cups (816g) all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup (98g) ube powder
  • 1 teaspoon salt
  • 1/2 cup plain and fine breadcrumbs (be sure they are vegan)



  1. In a large cup, mix the lukewarm water and 1 teaspoon of sugar until dissolved. Add in the active dry yeast and gently mix it to combine. Set this mixture aside for 5-10 minutes to activate. You will know it is ready when it is fluffy!
  2. In a medium bowl, mix the melted butter, warm milk, and ube extract. Set aside.
  3. In a large mixing bowl (or the bowl of your standing mixer), add in the flour, remaining 3/4 cup of sugar, ube powder, and salt. Mix until well combined.
  4. Add in the yeast mixture and the milk mixture. Mix together until a dough forms. On a lightly floured work surface or with a standing mixer, knead the dough until it is smooth and elastic, about 8-10 minutes.
  5. Grab another large bowl and lightly coat it with oil. Transfer the dough to the oiled bowl, toss it around, and cover it with a clean and damp kitchen towel or plastic wrap. Allow the dough to rise in a warm area for 1 hour or until doubled in size. We rise ours in the oven with the oven light on (no heat!).
  6. In the meantime, get your baking dish ready. You can use either a lined baking sheet with parchment paper or a silicone mat, or you can grease a few small glass or metal baking dishes (enough to for 20 pieces).
  7. Once the dough has risen, punch it down and divide the dough into 20 even pieces. If you would like this to be extra precise, you can use a kitchen scale. Shape each dough into balls (see video for how we did ours).
  8. Add the breadcrumbs to a wide bowl or plate and gently coat each pandesal roll in the breadcrumbs. If the rolls are too dry to coat, you can spray them with cooking oil or water to moisten them up. Transfer the rolls into the prepared dish, reasonably close together (about 1/2″ apart), to help them fluff up as they bake. 
  9. Cover the pan(s) with a clean cloth or plastic wrap and place them in a warm place to rise for 1 hour or until doubled in size. We rise ours in the oven with the oven light on (no heat!).
  10. Preheat the oven to 375°F. If you are rising the dough in the oven, be sure to remove them before preheating! Bake the rolls for 20 to 23 minutes, or until golden. Cool for 10 minutes before serving and enjoy.


  • If you would like sweeter pandesal, increase the sugar to 1 cup.
  • This can also be made in a stand mixer with a dough hook.
  • Coconut sugar can be used in place of granulated sugar, but keep in mind that it will create a darker dough/result.
  • If you want to make the dough ahead of time, you totally can! Here are two options:1. When you reach step 6, cover the bowl with plastic wrap or a resealable wrap instead of allowing the dough to rise and then place it into the fridge overnight. Remove the dough from the refrigerator, let it come to room temperature, and continue rising (about 1-1.5 hours or so). Once it has come to room temperature, continue with the recipe.2. The second option is to place the dough into the fridge after step 9. Place the rolls onto your pan of choice, cover the pan and place it into the refrigerator overnight. Remove the dough from the refrigerator and allow it to come to room temperature, continue rising (about 1-1.5 hours or so), and continue with the recipe.
  • To substitute instant (or rapid rise) yeast for active dry, use 1 3/4 teaspoons of instant yeast instead of 2 1/4. You do not need to prove the yeast; add it to the dry ingredients. You will need to add more liquid to the dough to get it smooth, about 1/2 cup.
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Bread
  • Method: Oven
  • Cuisine: Filipino