In a large mixing bowl, combine 4 cups of bread flour, 1/4 cup of sugar, and 2 teaspoons of instant yeast, stirring well to incorporate.

In a separate bowl, mix 1 cup of warm milk, 1 cup of poi, 1 beaten egg, and 1/4 cup of softened butter until smooth. Add a few drops of purple food coloring if desired.

Gradually add the wet mixture to the dry mix, stirring until a shaggy dough forms. Adjust the consistency with more warm milk if needed.

Transfer the dough onto a lightly floured surface or into a stand mixer with a dough hook. Knead for about 10 minutes until smooth and elastic.

Let the dough rest for about 10 minutes, then divide into 15 equal pieces and shape into balls.

Place shaped rolls in a greased baking dish, cover with a towel, and let rise until doubled, about 1-2 hours.

Preheat oven to 325°F (165°C). Bake rolls for 20-25 minutes until golden brown and sound hollow when tapped.

Remove from oven, cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm.