Makes 20 Little Rolls
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
Preheat the oven to 375° F. Lightly grease a baking sheet or line with parchment paper. Combine the flour, cheese, egg, baking powder, milk, butter, salt and sugar in a bowl and knead 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.