Soft, purple bread rolls with a melty cheese center? Yes, please!
Let’s Talk Ube Pandesal with Cheese 🧀💜
If you’ve never tried ube pandesal, you’re in for a treat.
These sweet, soft, fluffy rolls are made with ube (purple yam), filled with gooey cheese, and rolled in breadcrumbs before baking.
It’s the perfect balance of sweet and savory. You get that light ube flavor and the surprise cheesy middle with every bite.
I made these for a family brunch once, and they were gone in minutes—people were fighting over the last roll. Even the ones who had never heard of ube couldn’t get enough!
📝 What You’ll Need
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk (110°F)
- ½ cup white sugar
- 1 tsp salt
- 1 large egg
- ¼ cup vegetable oil
- ½ cup ube halaya (purple yam jam)
- 1 tsp ube extract
- 1 cup cubed cheddar cheese (or cheese of choice)
- ½ cup plain breadcrumbs
💜 Why I Love This Recipe
I grew up with pandesal on the table every morning, and adding ube and cheese gives it a fun, modern twist. It’s nostalgic and new at the same time. I love making these when I want to share something uniquely homey but also a little special.
- The dough is super soft and easy to work with
- That purple color is always a showstopper
- The sweet + salty combo is perfection
- They make the whole house smell amazing
- They freeze great (hello, make-ahead breakfast!)
🍽 Servings & Timing
Makes: 16 rolls
Prep time: 20 minutes
Rising time: 1.5 hours
Bake time: 20 minutes
Total time: ~2 hours 15 minutes
🧠 Why This Recipe Works (Quick Science)
- Ube halaya adds natural moisture and a slight sweetness to the dough
- Yeast reacts with warm milk and sugar to create a soft, airy rise
- Bread crumbs create a crispy, golden outside while keeping the inside tender
- Cheese adds fat, salt, and a gooey contrast to the soft bread
🍱 Meal Plan Ideas
- Serve warm for breakfast or merienda (Filipino snack time!)
- Pair with coffee or hot chocolate for a cozy afternoon treat
- Great for packing in lunch boxes or as an on-the-go breakfast
😬 Common Mistakes
- Using cold milk: It won’t activate the yeast—milk should be warm, not hot
- Overfilling with cheese: It can leak out during baking
- Not proofing enough: The rolls won’t be as fluffy if you rush the rise
- Skipping the breadcrumbs: They give that classic pandesal texture
🍽 What to Serve With
- A hot cup of barako coffee or milk tea
- Fresh mango slices or a tropical fruit salad
- Scrambled eggs or even some garlic fried rice for a full breakfast
🔪 Tools You’ll Need
- Large mixing bowl
- Measuring cups & spoons
- Whisk
- Rubber spatula or wooden spoon
- Stand mixer with dough hook (optional but helpful)
- Baking tray
- Parchment paper
- Kitchen towel for covering dough
- Oven
🔄 Substitutions & Variations
- Ube halaya: Use mashed cooked purple yam + sweetener if you can’t find the jam
- Cheese: Try mozzarella for extra melt or cream cheese for a tangy surprise
- Breadcrumbs: Swap for panko or skip if you prefer softer rolls
- Ube extract: If unavailable, just use halaya, but the color and flavor will be milder
⏲️ Make Ahead Tips
- Make the dough a day ahead, cover, and let it slow-rise in the fridge overnight
- Freeze baked pandesal in a zip bag—reheat in the oven for 5 minutes at 350°F
👩🍳 How to Make Ube Pandesal with Cheese
Step 1: Activate the Yeast
Mix 1 cup warm milk, 1 packet active dry yeast, and 1 tablespoon of the sugar in a bowl. Let it sit for 10 minutes until frothy.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk 1 egg, ¼ cup oil, ½ cup ube halaya, and 1 tsp ube extract until smooth.
Step 3: Combine Wet & Dry
To the bowl with the wet ingredients, add the yeast mixture, ½ cup sugar, 1 tsp salt, and 3 ½ cups flour gradually. Mix until a dough forms.
Step 4: Knead the Dough
Knead by hand or use a stand mixer for 8–10 minutes until smooth and elastic.
Step 5: Let it Rise
Place dough in a greased bowl, cover with a towel, and let it rise for 1 hour in a warm spot.
Step 6: Shape and Fill
Punch down dough and divide into 16 balls. Flatten each, place a cheese cube in the center, and seal.
Step 7: Roll in Breadcrumbs
Roll each ball in plain breadcrumbs and place on a parchment-lined baking tray.
Step 8: Second Rise
Cover and let rise again for 30–40 minutes, until puffy.
Step 9: Bake
Preheat oven to 350°F (175°C) then bake for 18–20 minutes, until golden on top.
Cool on a wire rack for 10 minutes before serving.
🧊 Leftovers & Storage
- Store cooled pandesal in an airtight container for up to 3 days
- Microwave for 10–15 seconds to soften before serving
- Freeze in freezer bags for up to 1 month—reheat at 350°F for 5–7 minutes
❓ FAQ
Can I make this without ube extract?
Yes! The color and flavor will be less intense, but still tasty with just the halaya.
Can I use instant yeast?
You can! Skip proofing and just mix it in with the dry ingredients.
Why did my rolls turn out dense?
They may not have risen long enough, or the yeast was inactive. Check milk temp and freshness of yeast.
💬 Wrap-Up
There’s something magical about pulling these purple rolls out of the oven—soft, warm, cheesy, and so satisfying. I hope you try these ube pandesal with cheese and love them as much as I do! Let me know in the comments how yours turned out or ask any questions you have—I’m here to help! 💜
