Pan de Queso (Colombian Cheese Rolls)

pan de queso cheese rolls in a basket with a white napkin

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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)


  • 1 1/4 cups Bob's Red Mill Tapioca Flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cup crumbled queso fresco
  • 1 cup shredded mozzarella cheese
  • 2 tbsp butter, cut into cubes
  • 1 large egg
  • 1 tbsp milk (only if needed)


  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 tbsp 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.


  • 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