yucca buns


1 cup tapioca flour, plus extra for kneading
1 teaspoon baking powder
2 cups Oaxaca cheese or other fresh white cheese, such as mozzarella, finely
2 large egg yolks
1/4 cup heavy cream, if needed

Preheat your oven to 350F. Line a baking sheet with aluminum foil, grease the foil with vegetable cooking spray, and set aside.
Whisk the tapioca flour and baking powder together in a large bowl. Stir in the cheese and egg yolks. Once the dough forms a ball, turn it out onto a lightly floured board and knead it with your hands until the dough is smooth, evenly textured, and not sticky. If the dough doesn’t come together or seems too stiff to knead, then add cream, 1 tablespoon at a time, until it comes together and is supple.
Divide the dough into 10 even pieces and shape them into little crescents or balls. Place them 1 inch apart on the prepared baking sheet and bake until the rolls are pale gold (not browned), 15 to 17 minutes. (they will still be tender and soft). Cool on a wire rack for 5 to 10 minutes and serve while still warm.