Pan De Bono Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together tapioca flour, all-purpose flour, sugar, baking powder, and salt until evenly combined.

Grate the cold butter into the dry mixture or cut into small pieces and quickly rub it in with fingertips until mixture looks sandy. This adds tenderness to the rolls.

In a small saucepan or microwave-safe container, warm the milk until it is hot but not boiling (about 120–130°F / warm to the touch). Remove from heat and stir in the vegetable oil. Let cool for 1 minute.

In a separate small bowl, beat the egg lightly. Add the warm milk mixture to the beaten egg slowly, whisking constantly to temper the egg and avoid scrambling.

Pour the milk/egg mixture into the dry ingredients. Use a wooden spoon or spatula to combine until a shaggy dough forms. It will be slightly sticky and elastic. If dough feels too dry, add up to 2 tbsp additional milk; if too wet, add 1–2 tbsp tapioca flour.

Turn the dough out onto a lightly floured (tapioca flour) surface and knead gently for 1–2 minutes until smooth and cohesive. Do not overwork — dough should remain tender and slightly tacky.

Grate or crumble the queso fresco. If using mozzarella and/or Parmesan, grate them and combine with the queso fresco in a bowl. Mix well so the cheese is evenly distributed.

If the cheese mixture is quite wet, squeeze lightly in a clean kitchen towel to remove excess moisture; you want a moist but not soupy cheese.

Divide the dough into 12 equal pieces (about 1.5 oz / 40–45 g each). To do this, roll the dough into a log and cut into 12, or weigh portions on a kitchen scale for consistency.

Flatten one dough piece in your palm to form a small disc (about 2.5–3 inches / 6–7.5 cm across). Place about 2 tsp of the cheese mixture in the center (if you prefer fully mixed dough with cheese, incorporate half the cheese into the dough and keep the rest as pockets). Fold the dough over the cheese and pinch edges tightly to seal, then gently roll between palms to make a smooth ball. Repeat with remaining pieces.

Arrange the formed rolls on the prepared baking sheet, spaced about 1 inch apart to allow for slight expansion.

Make egg wash by whisking the egg with 1 tsp water. Brush the tops of the rolls lightly with the egg wash for a glossy, golden finish.

Bake in the preheated oven for 15–18 minutes, rotating the pan halfway through, until the tops are puffed and golden and the bottoms are lightly browned. Baking time can vary slightly depending on oven and roll size.

Remove from the oven and let rest on the baking sheet for 3–5 minutes. Serve warm so the cheese inside is soft and slightly melty.

Serve Pan de Bono warm as a breakfast or snack, alongside coffee or hot chocolate. They are best eaten the same day.

To store: cool completely, then keep in an airtight container at room temperature for up to 1 day or refrigerate up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to refresh; microwave briefly if needed but crust will soften.

To freeze: flash-freeze baked rolls on a tray until firm, then transfer to a freezer bag for up to 1 month. Reheat from frozen at 350°F (175°C) for 12–15 minutes, covered loosely with foil for the first few minutes to prevent over-browning.