Best Pan De Yuca Recipes

Pan de Yuca image

Provided by Jose Garces

Yield Makes about 20 little rolls

Number Of Ingredients 9

1 cup yuca flour
1 lb queso fresco, finely grated (about 4 cups)
1 large egg, beaten
1 tsp baking powder
2 Tbsp whole milk
1 Tbsp unsalted butter, melted
1 tsp kosher salt
1 tsp granulated sugar
Guava-Chile Butter (optional)

Steps:

Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.
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.

Pan De Yuca (Colombian Cheese Bread) image

Provided by Marysdottir

Categories Breads

Time 38m

Yield 24 rolls

Number Of Ingredients 6

4 1/2 cups shredded farmer's cheese or 4 1/2 cups monterey jack cheese
2 cups tapioca starch (also known as yuca harina or tapioca flour)
2 1/2 tablespoons tapioca starch (also known as yuca harina or tapioca flour)
1/2 cup butter, room temperature
2 medium eggs
salt (optional)

Steps:

Using your hands, combine all ingredients in a large bowl.
Knead until very thick and firm, about 5 minutes.
Turn out onto a dry surface and divide into 4 pieces.
Shape each piece into a ball and flatten slightly.
Divide each disc into six pieces.
Roll each piece between palms to form a 4 inch long cylinder.
Repeat with remaining discs.
Rolls can be covered and refrigerated at this point up to 2 weeks.
Preheat oven to 550ºF and arrange rolls on baking sheets. (The recipe doesn't say if they are to be greased or not so maybe I'll use parchment paper just in case.).
Bake until brown and crisp about 6-8 minutes. Serve warm.