Yield: Yields 20 little rolls
The ratio of flour to cheese seems crazy, but it works. Serve the bread hot (for a spongy texture) or warm (for a denser interior with the dough settling more and forming air pockets). If you like, serve it with the spicy-sweet guava-chile butter.
Make Ahead Tips
Store the butter in the refrigerator in an airtight container for up to 1 week.
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Great recipe. Just taste the amount of salt in the cheese. I have made it several times. Today I stuffed it with bocadillo.
The first time I made these they came out salty, because the queso fresco had a lot of salt already. The second time I used some mozzarella and manchego I happened to have, and I used only 1/2 tsp of salt. They came out perfect. I think different types of cheese would work, as long as one pays attention to the amount of salt and liquid in the cheese.
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