Pan de Yuca
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 20 little rolls
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 2 tbsp whole milk
- 1 large egg, beaten
- 1 cup yuca flour
- 1 lb queso fresco, finely grated (about 4 cups)
- 1 tbsp unsalted butter, melted
- guava-chile butter (optional)
- Carbohydrate 6 g(2%)
- Cholesterol 28 mg(9%)
- Fat 7 g(10%)
- Fiber 0 g(1%)
- Protein 5 g(11%)
- Saturated Fat 4 g(18%)
- Sodium 206 mg(9%)
- Calories 106
Preparation 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. Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press
Preparation 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. Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press
