Yam Yam Rolls Recipe

Activate yeast and combine liquids

In a small bowl, stir warm water (about 105-110°F / 40-43°C) with 1 tsp of the granulated sugar and the instant dry yeast. Let sit 5–8 minutes until foamy. In a separate bowl, whisk together warm milk, softened butter and the remaining 1 tbsp sugar and the egg.

Make the dough

In a large mixing bowl combine 3 cups flour and 1 tsp salt. Make a well, pour in the foamy yeast mixture and the milk-butter-egg mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface (use 1/4 cup flour for dusting). Knead 8–10 minutes by hand (or 5–7 minutes in a stand mixer with dough hook) until smooth, elastic and slightly tacky. Add small sprinkles of flour only as needed.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

Divide and roll

Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 12 equal portions (about 70–80 g each). Roll each portion into a small ball, then flatten into discs about 4 inches (10 cm) in diameter and 1/8 inch thick to create wrappers. Keep discs covered with a damp towel while working so they don’t dry out.

Assemble Yam Yam Rolls

Place about 1 to 1½ tablespoons of the prepared yam filling (see Yam Filling section) in the center of each disc. Fold up the edges to encase the filling and pinch to seal, shaping into a small log or an oblong roll. Ensure seams are sealed to prevent filling leaking during frying. Lightly flatten to create the roll shape.

Chill before frying

Place assembled rolls on a tray and refrigerate 20–30 minutes to firm up the dough and filling—this helps maintain shape while frying.

Fry

In a heavy skillet or medium pot, heat about 1 cup neutral oil to 350°F (175°C). Fry rolls in batches, seam side down first, for 2–3 minutes per side or until golden brown and crisp. Do not overcrowd the pan. Adjust heat to maintain temperature. Remove with a slotted spoon and drain on paper towels.

Finish

If desired, while still warm brush lightly with melted butter and dust with powdered sugar. Serve warm.

Cook the yams

Place peeled and cubed yams in a medium pot and cover with cold water. Add a pinch of salt and bring to a boil, then simmer until tender, about 12–15 minutes. Drain well.

Mash and flavor

Return drained yams to the pot or a bowl. Add 2 tbsp butter, 3 tbsp brown sugar, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp vanilla, and a pinch of salt. Mash until smooth. If using cream cheese, fold in 2 oz while still warm to create a richer, creamier filling. Taste and adjust sweetness or spices as desired.

Cool

Let the filling cool to room temperature so it firms slightly before using. The filling should be moist but thick enough to hold its shape when placed in the dough discs.

Optional light coating

If you want a slightly crisper outer layer, toss each assembled roll lightly in a mixture of 2 tsp cornstarch + a pinch of salt before frying, shaking off excess. Alternatively, dust with flour if preferred.

Egg wash and dusting

If baking rather than frying (alternate method), brush rolls with the beaten egg wash and bake at 375°F (190°C) for 15–18 minutes until golden. For the fried version, once drained, dust rolls lightly with powdered sugar if desired.

Serve

Serve Yam Yam Rolls warm as a snack or dessert. They pair well with hot tea or coffee.