Yucca Rolls

1 cup yucca flour
1 teaspoon baking powder
1 teaspoon salt
2 cups fresh finely grated cheese (Mozzarella , Feta, or Oaxaca)
2 large egg yolks
2 – 4 tablespoons coconut milk, milk, or heavy cream (to your liking; can substitute with water).

Mix yucca flour, baking powder, and salt together in a large bowl. Then mix gently yolks, cream, (coconut milk, milk, or water) cheese, once mixed well and is firming a ball; place dough ball on a lightly flour dough board with extra yucca flour. Knead dough until ball is smooth and not quite sticky (you can add a tablespoon of yucca flour if dough is too sticky, not too much you do not want the dough to be too stiff; if it becomes too stiff add a tablespoon of cream it will come together.

Once dough is firm into a nicely shaped ball, cut dough into ten pieces and shape pieces into small round balls. Place balls onto a lightly greased lined aluminium foil baking sheet, placing each about 1 inch apart. Bake for 15 to 20 minutes in a 350 degrees oven, until rolls are slightly golden, let cool for 10 minutes before serving.

Recipe can be double, for best result make one batch at a time.

For added texture, I sometimes mix 1 cup of pecans roughly chopped with the cheese and yolk mixture. Then once out of the oven I sparkle with a teaspoon of powdered sugar to each roll.

Serves around 5

Happy Eating!