Pan de Yuca

A few months ago I checked out Ingrid Hoffman’s cookbook from the library and found this recipe that went into my to-try file. But I couldn’t try it right away since it called for tapioca flour and I couldn’t find it at any of the stores where I would look for it. I knew that Bob’s Red Mill must make it since they have such an amazing variety of different grains and similar foods. I went to their SITE and found it, but I wanted to find it here so I didn’t have to pay shipping. (Call me frugal, not cheap. Hehe) I finally went to a health food store here in town and found it! Then I had to find the Oaxaca cheese, which I found at Walmart. I was excited to finally make the rolls.

By the way, for those of you who don’t know, it’s called Yucca Buns because tapioca flour is made from the roots of yucca (also called cassava) plants. The flour is so fine and soft. And it is gluten-free so this is a nice alternative to those of you who avoid gluten for whatever reason.

You add the grated cheese to the dough and mix it in. The cheese melts in the mixture as you knead it so the rolls don’t have pieces of cheese. I was afraid that since it had baking powder instead of yeast, it would be heavy, but they are light and airy. There is no added butter or oil because the cheese and cream have fat. I think they look pretty. Unfortunately, Robin and the kids didn’t like them. I did though. I think they are different than normal rolls in a fun way and I really like how fast it is to mix it up. No waiting for rolls to rise before baking. We’ve had friends staying with us this past week and someone liked them since they all disappeared. YAY!

Pan de Yuca (Yucca Buns)

1 c. tapioca flour, plus extra for kneading
1 t. baking powder
2 c. Oaxaca cheese or other fresh white cheese, such as mozzarella, finely grated
2 large egg yolks
2 to 3 T. heavy cream, if necessary

Preheat the oven to 350°. Line a baking pan with aluminum foil, and coat with nonstick cooking spray. Set aside.

Combine the tapioca flour and baking powder together in a large bowl. Stir in the cheese and egg yolks. Mix until the dough forms a ball. Lightly flour a work surface and turn the dough out. Knead the dough with your hands until the dough is smooth, even-textured, and not sticky. If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple.

Divide the dough into 10 even pieces and with your hands, roll each into a ball. Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet. Bake until the rolls are pale gold (not browned), about 15 to 20 minutes. Cool on a wire rack for 5 to 10 minutes and serve while still warm.