Yucca Rolls Recipe

Prep and boil yucca

Place peeled and chunked yucca in a large pot and cover with about 1.5 liters of cold water. Add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce to medium and simmer until very tender and easily pierced with a fork, about 20–25 minutes. Drain well and let sit in the colander for 5 minutes to remove excess steam and moisture.

Remove fibrous core

While still warm, cut each yucca chunk lengthwise and remove the fibrous brown core from the center. Discard cores.

Mash yucca

Transfer warm yucca flesh to a large bowl or the bowl of a stand mixer fitted with the paddle. Mash or beat until smooth and lump-free. A ricer or food mill works well; if using a mixer, beat on medium until mostly smooth, about 2–3 minutes.

Incorporate fats and dry ingredients

Add the unsalted butter (4 tbsp), melted shortening or lard (2 tbsp), powdered milk (1/4 cup), remaining 1/2 tsp salt, baking powder (1 tsp), and the lightly beaten egg. Beat/mix until a soft, slightly sticky but workable dough forms. If dough is too wet, sprinkle up to 2 tablespoons of cassava flour or finely ground toasted breadcrumbs (not listed in main ingredients) very sparingly; if too dry, add 1 teaspoon of warm water at a time. The dough should hold together and be soft to the touch.

Chill dough slightly

Cover the bowl with plastic wrap and refrigerate for 20–30 minutes to firm slightly for easier handling.

Combine filling

While dough chills, combine shredded mozzarella (1.5 cups), crumbled queso fresco or feta (1/2 cup), chopped cilantro (2 tbsp), chopped parsley (2 tbsp), minced garlic (1 clove), 1/4 tsp black pepper, and 1/4 tsp salt in a bowl. Stir until evenly distributed. Taste and adjust salt if necessary (remember cheeses are salty).

Preheat oven and prepare pan

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking tray.

Portion dough

Divide chilled yucca dough into 12 equal portions (about golf-ball size). Keep portions covered while working to prevent drying.

Roll and fill

On a lightly oiled surface or between parchment sheets, flatten each portion into a 3½–4 inch round using your hands or a rolling pin (oil prevents sticking). Place about 1½ to 2 tablespoons of the cheese-herb filling in the center of each round. Fold edges up and over the filling, pinching to seal and shaping into a tight, smooth roll. Ensure seams are well sealed to prevent leaking.

Arrange on baking sheet

Place sealed rolls seam-side down on the prepared baking sheet, spacing about 1 inch apart. Repeat with remaining dough and filling.

Egg wash and seeds

Brush each roll lightly with beaten egg (for egg wash) and sprinkle with sesame or nigella seeds (about 1 tbsp total across all rolls). This gives color and texture.

Bake

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, or until rolls are puffed and golden brown on top. Baking time depends on oven and roll size—watch for golden color.

Finish

Remove rolls from oven and immediately brush with 2 tablespoons melted butter for shine and extra flavor. Let cool on a rack for 5 minutes before serving so filling settles.

Serve warm as an appetizer or snack. Yucca rolls are best the day they are baked. Reheat gently in a 325°F (160°C) oven for 8–10 minutes to refresh if needed.