If you're searching for the fluffiest, most pillowy-soft buns to ever come out of your oven, this Mandioquinha Bread (a.k.a. Brazilian yellow cassava rolls) is a must-try! Made with creamy cooked mandioquinha, butter, and a hint of sweetness, these rolls are perfect for breakfast, afternoon coffee, or any time you crave homemade comfort. They’re tender, golden, and melt-in-your-mouth delicious — and yes, they really are that soft.
Let’s get baking!
🛒 Ingredients
For the Dough:
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500g cooked mandioquinha (yellow cassava or Peruvian parsnip)
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300g sugar (about 1 ½ cups)
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200g unsalted butter, softened (about 1 cup)
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4 large eggs (approx. 200g total)
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240ml warm milk (1 cup)
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9g instant dry yeast (about 3 tsp)
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1 pinch of salt (about 1g)
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1kg all-purpose flour (about 8 cups), plus more for kneading
For Brushing:
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1 egg yolk
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1 tbsp milk
🍳 Step-by-Step Instructions
1. Blend the Wet Ingredients
In a blender, combine:
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4 eggs
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200g butter
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300g sugar
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9g instant dry yeast
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500g cooked mandioquinha
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240ml warm milk
Blend for about 4 minutes until the mixture is completely smooth and creamy.
2. Add Flour and Knead
In a large mixing bowl, add a pinch of salt. Slowly pour in the blender mixture, gradually mixing in the flour. Stir with a spoon or spatula until a dough begins to form.
Knead the dough by hand for 5 to 8 minutes until soft, smooth, and elastic. It should feel tacky but not sticky.
3. Let It Rise (First Proof)
Transfer the dough to a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 40 minutes, or until doubled in size.
4. Shape the Rolls
Once risen, punch down the dough gently and divide it into equal portions. Roll each piece into a smooth ball. Arrange them on a greased or parchment-lined baking sheet, leaving space between each roll.
5. Second Rise
Cover the shaped rolls with the towel again and allow them to rise for another 40 minutes. They should puff up beautifully.
6. Brush and Bake
In a small bowl, whisk together:
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1 egg yolk
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1 tbsp milk
Brush this mixture gently over each roll for that glossy, golden finish.
Bake in a preheated oven at 390°F (200°C) for 30 to 35 minutes, or until the tops are golden and the rolls sound hollow when tapped.
💡 Pro Tips
✨ Use ripe mandioquinha – It should be fork-tender when cooked and mash easily for best texture.
🧈 Don’t skimp on the butter – It adds richness and softness you’ll taste in every bite!
🥖 Cover the rolls while cooling – This helps trap steam, keeping the crust tender and the inside fluffy.
🌡️ Warm milk only – Not hot! Around 100°F (38°C) is perfect to activate the yeast without killing it.
👩🍳 No mandioquinha? Try substituting with cooked sweet potato or Yukon Gold potatoes for a similar texture.
🏆 Why You’ll Love This Recipe
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🥰 Melt-in-your-mouth softness
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🇧🇷 Unique Brazilian flavor with mandioquinha
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🍞 Perfect for breakfast, snacks, or sandwiches
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🧑🍳 Beginner-friendly with simple steps
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🎉 Impressively fluffy and bakery-quality
📌 FAQs
What is mandioquinha?
Mandioquinha, also known as batata-baroa or Peruvian parsnip, is a yellow root vegetable with a naturally sweet and buttery flavor. It's popular in Brazilian cuisine and ideal for breads and purees.
Can I freeze the dough or baked rolls?
Yes! Freeze baked rolls for up to 2 months. Reheat in a warm oven to revive their softness. The dough can also be frozen after shaping.
Can I make this without a blender?
Absolutely — use a food processor or mash the cooked mandioquinha thoroughly and whisk with the other wet ingredients before mixing with the flour.
Can I make this gluten-free?
The texture depends heavily on wheat flour for the rise and fluffiness, but you can try a gluten-free flour blend with added xanthan gum — results may vary.
What do I serve these with?
Butter, jam, cream cheese, or even turned into little ham and cheese sliders — they’re super versatile!
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