Yucca Bread Rolls
|Tapioca flour||1 Cup (16 tbs) (yucca, plus more for dusting)|
|Baking powder||1 1⁄2 Teaspoon|
|Queso blanco||1 Pound, shredded|
|Water||2 Tablespoon (plus more if necessary)|
1. Preheat oven to 375˚ F
2. In a medium bowl, mix the flour, baking powder, sugar and salt.
3. Add in the eggs (whisked), the shredded cheese and the water until mixture resembles a dough.
Pour onto a floured surface and knead the dough until smooth (just a couple of minutes). If needed, add more water, 1 teaspoon at a time.
4. Divide the dough into 18-20 pieces and roll them into small balls, then place them on a lightly greased baking sheet. At this point, you may sprinkle any topping you desire: I added fennel seeds to half of the rolls for more variety.
5. Bake for about 15-20 minutes until golden brown. Serve warm and enjoy!
For step by step photos and instructions please visit my blog entry for this recipe at CarrolLuna.com