jeepney

warm 3/4 cup milk and 1/2 cup water in the microwave for 1 minute

pour into stand mixer with dough hook attachment

melt 5 tablespoon butter

add melted butter, 1 tablespoon oil, and 1 egg into stand mixer bowl with dough hook attachment

add 3/4 teaspoon salt, 4 cup bread flour, ~1/2 cup granulated sugar, and 3 teaspoon instant yeast

set stand mixer to medium speed (4-6) and let it run for ~27 minutes or until the dough passes the windowpane test

oil up a large bowl

transfer dough to the large bowl and cover with plastic wrap

let dough rise at room temperature for ~2 hours or until it has at least doubled/tripled in size

add 8 ounce cream cheese, ~1/2 cup ube halaya, ~1/4 cup granulated sugar, ~1 teaspoon ube extract into a large bowl

use a hand mixer until the ingredients are creamy/fluffy and smooth

add 8 ounce cream cheese, ~1/2 cup ube halaya, ~1/4 cup granulated sugar, ~1 teaspoon ube extract into a large bowl

use a hand mixer until the ingredients are creamy/fluffy and smooth

add 8 ounce cream cheese, ~1/2 cup ube halaya, ~1/4 cup granulated sugar, ~1 teaspoon ube extract into a large bowl

use a hand mixer until the ingredients are creamy/fluffy and smooth

whisk 1 egg into a bowl

line a baking sheet with parchment paper

punch dough

divide dough into ~16 pieces

for each piece:

• flatten into rectangle
• spread filling and evenly cover the inside of the rectangle
• tightly roll up the long way
• cut in half the long way
• tightly twist both halves of bread into each other
• tuck one edge into the other to form a ring

cover baking sheet with plastic wrap

let the rolls rise for ~1 hour or until it has at least doubled in size

preheat the oven to 350°f

brush rolls with egg wash

uncover the baking sheet and bake for ~20 minutes or until golden brown