In a large mixing bowl, whisk together warm milk, melted butter, a large egg, vanilla extract, and ube extract until well blended. Sprinkle in the rapid-rise yeast, allowing it to dissolve for a few minutes.

Gradually add the white granulated sugar, kosher salt, and bread flour into the wet mixture. Mix until a cohesive dough forms.

Cover the bowl tightly and let the dough rest for about 20 minutes.

Turn the rested dough onto a floured surface, kneading for about 7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl and refrigerate for 2 hours, or until it doubles in size.

Gently punch the dough down, divide into 20 equal pieces and roll each into a ball. If making Ube Cheese Pandesal, flatten and place a cheese cube in the center.

Arrange the dough balls on a baking tray lined with parchment paper and let them rise for another 30 minutes.

Preheat your oven to 350°F and bake the Ube Pandesal for 18-20 minutes until golden brown.