I first made manioc bread about three years ago. My neighbor gave me some manioc and I decided to have a go at making bread with it. It turned out really nice. It was super fluffy and really tasty. But, after that one time, I never made it again. Probably because manioc, in its raw form, is a vegetable that I rarely buy.
Recently, however, I have been buying organic manioc to sell along with the produce from my farm and what is leftover I end up keeping at home. So, finally, I decided to give another go at making manioc bread.
This time, instead of making a bread, I decided to go with a bit of a richer roll, similar to brioche. The recipe was really easy and fast to make. The rolls turned out delicious and fluffy and were a perfect roll to eat just with butter or with some delicious strawberry and rhubarb jam from my neighbor.
FLUFFY MANIOC ROLLS
600g/1.3lbs cooked and mashed manioc
2 tbsps of white sugar
45g bread yeast
1 cup of milk
1 cup of vegetable oil
1 tsp of salt
2 tbsps of unsalted butter
1kg/2.2lbs of white flour
Peel and chop the manioc. Place in a pan of water and boil until soft (if you have a pressure cooker, boil the manioc for about 30 minutes). Remove from the water and mash well with a fork. Add the milk and mix until you reach a smooth consistency (it is ok if you have some lumps).
In a mixing bowl add the sugar, yeast, oil, salt, butter and eggs. Add the manioc and milk mixture and using a kitchen aid or wooden spoon mix until well incorporated. Slowly begin adding the flour a little at a time until you have a dough that is smooth and not sticky. Knead for approximately 10 minutes.
Place in a large bowl, cover with a lid or plastic wrap and let rise until doubled in size, about 1 hour.
Preheat your oven to 250C/480F.
Line two baking sheets with parchment paper. On a lightly floured surface, shape small rolls, approximately 20. Place on the prepared baking sheets and set aside to rise for 15-20 minutes, until doubled in size.