8 ounces queso fresco (Mexican), quesito (Colombian), or feta cheese (Greek)
1/3 cup (44 g) masa harina corn flour
2/3 cup (80 g) tapioca starch/flour
1/4 teaspoon kosher salt (omit if your cheese is very salty)
1 egg (50 g, weighed out of shell), at room temperature
2 tablespoons (28 g) unsalted butter, melted
Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper, and set it aside.
In the bowl of a food processor, place the cheese and pulse until all the large pieces are crumbled into a uniform bunch of pebble-sized pieces. Add the masa, tapioca starch, and salt, and pulse until well-combined. With the food processor on, add the egg and blend until a very smooth, integrated ball forms (about 2 minutes). You might have to stop the food processor halfway through to scrape down the sides of the bowl. Remove the dough from the food processor. If it’s sticky to the touch, place it in a medium-sized bowl, cover with plastic wrap, and chill in the refrigerator until firm (about 15 minutes).
Divide the dough into 8 to 10 pieces, roll each into a round between your palms, and place about 1 inch apart on the prepared baking sheet. Place in the center of the preheated oven, and bake for 10 minutes. Remove from the oven, brush the rolls with melted butter and return to the oven to continue baking until puffed, lightly golden brown all over and golden brown underneath and on the edges. Allow the rolls to cool briefly before serving.
Originally published on the blog in 2011. Adapted from this recipe. Recipe largely unchanged, photos, video and most text new.