Pan de Yuca
Traditional South American cheese bread rolls made with yuca flour and queso fresco. These golden-brown, gluten-free rolls are crispy on the outside and chewy on the inside, perfect served warm.
20 servings
35 min
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Ingredients
- •1 cup yuca flour
- •1 lb queso fresco
- •1 large egg
- •1 tsp baking powder
- •2 Tbsp whole milk
- •1 Tbsp unsalted butter
- •1 tsp kosher salt
- •1 tsp granulated sugar
- •serving Guava-Chile Butter
Cooking Instructions
- 1.
Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.
5 min
- 2.
Combine the flour, cheese, egg, baking powder, milk, butter, salt, and sugar in a bowl and knead them together until thoroughly mixed and fairly smooth. Form the dough into about 20 round balls. Bake the rolls on the baking sheet for 20 minutes or until golden brown. Serve warm. To reheat, cover the bread loosely with aluminum foil and heat for 6 to 8 minutes in a 200°F oven.
30 min
