Taro Rolls - A Recipe for Delicious Rolls Served at Most Luaus

Taro Rolls
Prep: 60 mins
Cook: 20 mins
Total: 80 mins
Servings: 15 servings
Nutrition Facts (per serving)
351 Calories
7g Fat
64g Carbs
7g Protein
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Nutrition Facts
Servings: 15
Amount per serving
Calories 351
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 29mg 10%
Sodium 135mg 6%
Total Carbohydrate 64g 23%
Dietary Fiber 2g 7%
Total Sugars 14g
Protein 7g
Vitamin C 1mg 3%
Calcium 16mg 1%
Iron 3mg 17%
Potassium 107mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Taro rolls are simply delicious, much moister than other rolls you'll ever eat. They are served at most luaus in Hawaii and also available at many grocery stores and bakeries

Taro, also known as kalo, is one of the original canoe plants, brought from the Marquesas Islands of Tahiti to Hawaii over 1000 years ago. It was then and even today remains one of the staples of the diets of Hawaiians, especially the young where it is often used as baby food.

Taro was so important to the Hawaiians that it is considered an elder sibling to the Hawaiian race. As explained in HawaiiHistory.org:

In tales of taro's origins, it is the stillborn first child of Wakea, the sky father, and his daughter Ho`ohokukalani (daughter to Papa, the earth mother). This child was buried near the house and grew into a taro plant they named Haloanaka, or long stalk trembling. The second son born to Wakea and Ho`ohokukalani took human form and was named Haloa after his elder brother. From this Haloa the human race descended. Thus Hawaiians as a people understood themselves to be closely related to taro.
Taro farming developed into a sophisticated system in Hawai`i. Hawaiian planters cultivated approximately 300 varieties of taro in ancient times, most of them distinguished by colors in different parts of the leaf and adapted to specific growing conditions and locales. Hawaiians grew both wet and dryland varieties, depending on a district's conditions and climate.

Hawaiian taro is more versatile today than just being made into traditional poi. In the islands, it's also made into chips (as in potato chips) and even flour which is then used to make pancakes or bread. This recipe from the Polynesian Cultural Center Alii Luau calls for a delicious dinner roll form.


  • 1 1/2 cups warm water, about 90 degrees

  • 1 large egg

  • 1/2 cup unsalted butter, softened

  • 1 teaspoon purple food coloring

  • 1 cup poi

  • 1 cup sugar

  • 2 pounds all-purpose flour

  • 1/2 teaspoon salt

  • 2 1/2 teaspoons yeast

Steps to Make It

  1. In a mixing bowl combine water, egg, butter, food coloring, and poi.

  2. Whisk the dry ingredients together, then gradually add to the wet ingredients.

  3. Mix all ingredients in a stand mixer on speed 2 with a dough hook; texture should be smooth.

  4. Remove from mixing bowl and place on flour table top; roll the dough into ball size.

  5. Set aside to rise for 15-20 minutes.

  6. Line baking pan with aluminum foil and place roll taro balls 3x4.

  7. Bake at 225 F for 20 minutes.