Nutritional Info

Nutrition Facts

Serving Size 1 (107g)

Calories 578
Calories from Fat 416 (72%)
Amount Per Serving %DIV
Total Fat 46.2g 71%
Saturated Fat 21.9g 110%
Monounsaturated Fat 19.6g
Polyunsaturated Fat 4.8g
Trans Fat 0.0g
Cholesterol 60.7mg 20%
Sodium 28.5mg 1%
Potassium 226mg 5%
Total Carbohydrate 26.1g 9%
Dietary Fiber 3.3g 13%
Sugars 3.5g
Protein 8.2g 16%

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Recipe Description
These moist, chewy rolls have become the star of the bread basket at Nuevo Latino restaurants.
Prep time
3 hr 30 min
Cook time
40 min
Ready In
4 hr 10 min

Ingredients

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Serves To:USMetric
1 Pound(lb)  yuca, peeled and cut into 3 by 1/2 inch strips
3 Tablespoon(T)  honey
1 Package(pk)  active dry yeast
1/4 Cup(c)  warm water (105 to 115 degrees f)
3 Tablespoon(T)  canola oil
1 Tablespoon(T)  salt
5 1/2 Cup(c)  whole wheat flour
4 Cup(c)  unbleached or all purpose flour
2 Tablespoon(T)  skim milk

Preparation

Place the yuca in a large saucepan and cover with cold water. Bring to a boil over high heat. Reduce the heat to medium and simmer for 15 minutes, or until the yuca is very soft. Drain, reserving 1 1/2 cups of the cooking liquid. Using a fork, remove and discard any fibers from the yuca. Return the yuca to the pan. Add 1 tablespoon of the honey. Mash with a potato masher or fork. Meanwhile, in a very large bowl, combine the yeast, warm water, and the remaining 2 tablespoons honey. Let stand for 5 minutes, or until foamy. Add the oil, salt, reserved cooking liquid, and mashed yuca to the yeast mixture. Stir in the whole wheat flour. Stir in the unbleached or all purpose flour, 1 cup at time, to obtain a sticky dough that comes away from the sides of the bowl but is soft enough to knead. Turn onto a floured work surface and knead for 6 to 8 minutes, or until smooth. Wash and lightly oil the bowl. Transfer the dough to the bowl and press plastic wrap on top. Cover with a dish towel. Place in a warm, draft free spot and let rise for 1 1/2 to 2 hours, or until doubled in bulk. Lightly oil two 8 inch springform pans or baking pans. With oiled hands, punch down the dough and divide into 20 pieces. Shape into 2 inch balls. Place 10 balls in each pan, 2 inches apart. Cover with plastic wrap or a damp dish towel. Place in a warm, draft-free spot and let rise for 1 hour, or until doubled in bulk. Preheat the oven to 375 degrees F. Brush the tops of the rolls with the milk. Bake for 25 minutes, or until puffed and browned. Let cool slightly before serving.

Additional notes

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