Pan de Queso (Colombian Cheese Rolls)

Pan de Queso, also known as Pan de Yuca, or Colombian cheese rolls are delicious, pillowy, cheesy rolls that are naturally gluten-free! This recipe for pan de queso is super easy, with no boiling step required. (gluten-free, nut-free, vegetarian)

This post is sponsored by Bob’s Red Mill. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running!

If you’ve never had pan de queso, you’re in for a treat! These fluffy, cheesy rolls, similar to the cheese rolls you would get at a Brazilian restaurant, are simply to die for. 

I never knew what these clouds of goodness were called until a friend of mine, who grew up in Colombia, introduced me to the name. I’ve since discovered that there are several versions of pan de queso, also called pan de yuca, from various South American and Latin American countries, with a few different methods. After several rounds of testing, this is my favorite recipe for pan de queso.

Why You’ll Love This Pan de Queso Recipe

I chose this pan de queso recipe as my favorite because it’s incredibly easy to make (no boiling of the starch here!) and required just a food processor and a baking sheet. It’s also made with easily available ingredients, and it produces beautifully puffy, round cheese rolls every time!

What is Tapioca Flour?

One of the main ingredients in this pan de yuca recipe (and also why it’s called pan de yuca) is tapioca flour, which comes from the cassava, or yuca plant (not to be confused with the yucca plant). Tapioca flour can also be called tapioca starch or manioc starch. 

I use Bob’s Red Mill Tapioca Flour for my pan de yuca because it’s easily available in most major grocery stores or health food stores. You can also get it online on Amazon or through Bob’s Red Mill. The fine-textured tapioca flour is naturally gluten-free and perfect for this recipe. It shouldn’t be confused with sour tapioca starch, or sour manioc, which has undergone a fermentation process, eliminating the need for a leavener. Sour tapioca starch, called for in many traditional recipes similar to this one, is not as readily available in the US. 

How to Make Pan de Queso

These little cheese rolls are pretty straight forward. Pulse all of the ingredients in a food processor (I love this one!) until a smooth dough forms, then roll the dough into tablespoon-sized balls, chill for 30 minutes, and bake in a very hot oven. 

If you don’t have a food processor, you can still make pan de queso dough by hand in a bowl. They might not be as round and puffy, but they’re still delicious! Just melt the butter and stir everything together very well. You’ll probably have to knead it with your hands a little to form a smooth dough. 

Pro Tips For Making Perfect Pan de Queso

• You will have to pulse the dough for what seems like a long time in the food processor before it becomes smooth. Let the processor run for about two minutes before deciding if you need to add liquid.
• ONLY add milk if the dough does not come into a ball after the two minutes or so. Add just enough to form a ball while the processor is running. A few crumbles in the bottom is okay. 
• If the dough is too wet, the bread won’t puff in the oven, it will fall flat. If you don’t have a solid ball, but more of a sticky batter in the bottom of the food processor, the dough is too wet. Add a little more tapioca flour. The dough should not stick to your hands when rolling the balls.
• Make sure to chill the dough before baking. This will also help the balls hold their shape and not fall flat. 

Ingredient Substitutions

If you can’t find queso fresco, you can use another fresh Mexican cheese, such as cotija. You can also use mild feta or all mozzarella.

What to Serve with Pan de Queso

For a delicious meal full of Latin-inspired flavors, try these dishes with your pan de queso: 

• Carne Asada with Avocado Chimichurri
• Refried Black Beans
• Cucumber Avocado Jicama Salad
• The Best Grilled Salsa

If you’ve been searching for the best pan de queso recipe that’s easy enough to make at home, you’ve found the one!

Did you make this recipe? Please leave a star rating in the comments!

Pan de Queso (Colombian Cheese Rolls)

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★★★★★

5 from 1 reviews

Pan de Queso, also known as Pan de Yuca, or Colombian cheese rolls are delicious, pillowy, cheesy rolls that are naturally gluten-free! This recipe for pan de queso is super easy, with no boiling required. (gluten-free, nut-free, vegetarian)

• Author: Kaleigh
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 50 min
• Yield: about 20 rolls 1x
• Category: bread
• Method: baked
• Cuisine: Colombian

Ingredients

Scale 1x2x3x

• 1 ¼ cups Bob's Red Mill Tapioca Flour
• ½ tsp baking powder
• ¼ tsp salt
• 1 ¼ cup crumbled queso fresco
• 1 cup shredded mozzarella cheese
• 2 tbsp butter, cut into cubes
• 1 large egg
• 1 tbsp milk (only if needed)

Instructions

1. Combine tapioca flour, baking powder, salt, queso fresco, mozzarella, butter and egg in a food processor. (I use this one.) Pulse for up to minutes, or until a smooth ball forms.
2. If after two minutes, a ball doesn't form, add 1 tablespoon milk with processor running, until you have a smooth ball.
3. Scoop dough by the tablespoon and roll into balls. Refrigerate dough for at least 30 minutes.
4. Heat oven to 500°F. Line a baking sheet with a silicone baking mat or parchment paper.
5. Place chilled dough onto the baking sheet, 1-2 inches apart, and bake for 7-10 minutes, or until rolls are just lightly golden.
6. Remove from oven and enjoy warm.

Notes

• Cheese rolls are best enjoyed warm from the oven on the day of baking, however, they will last a couple of days after baking. Reheat them in the oven for a couple of minutes, or for about 15 seconds in the microwave.
• If you don’t have a food processor, you can still make the pan de queso dough by hand in a bowl. Melt the butter and stir everything together very well. You’ll probably have to knead it with your hands a little to form a smooth dough. Then proceed with the recipe as written.
• You will have to pulse the dough for what seems like a long time in the food processor before it becomes smooth. Let the processor run for about two minutes before deciding if you need to add liquid.
• Only add milk if the dough does not come into a ball after the two minutes or so. Only add enough to form a ball while the processor is running. A few crumbles in the bottom is okay.
• If the dough is too wet, the bread won’t puff in the oven, it will fall flat. If you don’t have a solid ball, but more of a sticky batter in the bottom of the food processor, the dough is too wet. Add a little more tapioca flour. The dough should not stick to your hands when rolling the balls.
• Make sure to chill the dough before baking. This will also help the balls hold their shape and not fall flat.
• If you can’t find queso fresco, you can use another fresh Mexican cheese, such as cotija. You can also use mild feta, or all mozzarella.

Keywords: colombian cheese rolls, pan de queso recipe, pan de yuca recipe