Warm 1 cup of coconut milk and mix with 1/4 cup of sugar, then sprinkle 2 teaspoons of active dry yeast over it. Let sit for about 10 minutes until frothy.

In a large bowl, whisk 4 cups of all-purpose flour and 1 teaspoon of salt. Pour in the yeast mixture, add 1/4 cup of melted vegan butter, and 1 cup of mashed ube puree. Stir until a shaggy dough forms.

Turn dough out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.

Shape kneaded dough into a ball and place it in a lightly oiled bowl. Cover and let rise for about 1 hour until doubled.

Punch down the risen dough, divide into 12-15 pieces, roll into smooth balls, and place them closely in a greased baking pan.

Cover the shaped rolls and let them rise for another 30 minutes until puffed up.

Preheat oven to 350°F (175°C). Bake rolls for 25 to 30 minutes until golden brown.

Let baked rolls cool in the pan for 5 to 10 minutes before transferring to a wire rack. Serve warm.