Easy homemade mandioquinha bread

Ingredients

• 300 gcooked and mashed mandioquinha, cooled
• 120 ml (½ cup)warm water
• 180 ml (¾ cup)warm milk
• 1egg, lightly beaten
• 15 ml (1 tablespoon)melted butter
• 1 sachetdried yeast
• 45 ml (3 tablespoons)sugar
• 15 ml (1 tablespoon)salt
• 1.92 litres (8 cups)plain flour, added gradually
• A littleoil, for greasing

Instructions

1. 1

   Mix the dough

   For the by-hand method, put the cooled, cooked and mashed mandioquinha in a large bowl. Add the water, milk, egg, melted butter, yeast and sugar, then mix until dissolved.

2. 2

   Add the flour

   Gradually mix in the flour, starting with 1 cup (240 ml).

3. 3

   Finish mixing

   Turn the dough out onto a clean, smooth work surface and work in the remaining flour gradually. Stop adding flour when the dough begins to pull away from your hands; avoid making it dry.

4. 4

   Knead the dough

   Knead the dough for 15 minutes.

5. 5

   Rest the dough

   Shape the dough into a ball, cover it with cling film and leave it to rest for 30 minutes.

6. 6

   Shape the rolls

   Divide the dough into small portions of 60–75 g and shape each into a ball.

7. 7

   Arrange the rolls

   Lightly oil a large rectangular baking tray and arrange the dough balls side by side.

8. 8

   Let them rise

   Cover the tray with cling film and leave the rolls to rise until doubled in size.

9. 9

   Heat the oven

   Preheat the oven to 200°C for 10 minutes.

10. 10

    Bake the rolls

    Bake for about 30 minutes, or until the tops are golden.

11. 11

    Cool and serve

    Remove from the oven, leave the rolls to cool until warm, then serve.

12. 12

    Prepare the mixer

    For the stand-mixer method, fit the dough hook. Put all the ingredients except the flour in the mixer bowl and beat at medium speed for a few minutes, until dissolved.

13. 13

    Add the flour

    Reduce the mixer to its lowest speed and add the flour gradually, 1 cup (240 ml) at a time. The dough is ready when it pulls away from the bottom of the bowl.

14. 14

    Rest the dough

    Remove the dough from the bowl, shape it into a large ball, cover with cling film and leave it to rest for 30 minutes.

15. 15

    Shape and rise

    Divide the dough into 60–75 g portions and shape them into balls. Place them on a lightly oiled baking tray, cover with cling film and leave to rise until doubled in size.

16. 16

    Bake and serve

    Preheat the oven to 200°C. Bake the rolls for 30–40 minutes, or until the tops are golden. Remove them from the oven, let them cool a little and serve.

What is mandioquinha bread?

Mandioquinha is a Brazilian root vegetable also called arracacha. It has a mild, slightly sweet flavour and is often used in soups, purées and baked goods.

This version folds cooked, mashed mandioquinha into an enriched yeast dough. The vegetable helps make the rolls soft, while the small portions are easy to serve alongside a meal or as a snack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 75 calories, 0g protein, 0g carbs, 0g fat.

The mandioquinha, flour and sugar supply most of the carbohydrates; the butter, egg and milk contribute fat, with some protein also coming from the egg, milk and flour. Pair a roll with eggs, beans or another protein-rich food and some vegetables for a more balanced plate.

Getting the dough consistency right

Flour first: begin with 1 cup (240 ml) and add the rest in stages rather than tipping it all in at once. The recipe’s full amount is a guide; stop when the dough starts to come away from your hands, as instructed.

Cool purée: use the mandioquinha once it has cooled. The method specifies it should be cold when mixed with the other ingredients.

Kneading and resting

By hand: knead for the full 15 minutes to bring the dough together and develop its structure. It should feel cohesive and workable rather than dry.

First rise: cover the dough and leave it for 30 minutes before dividing. After shaping, let the rolls rise until they have doubled in size; the recipe does not give a fixed time for this second rise.

Shaping even rolls

Portions: aim for 60–75 g per roll, as the method suggests. Keeping the portions similar helps them bake at a similar rate.

Spacing: arrange the shaped rolls side by side on the greased rectangular tray. Cover them while they rise so the surface does not dry out.

Using a stand mixer

Hook attachment: use the dough hook and mix the wet ingredients and mandioquinha first, leaving out the flour. Add the flour gradually at the lowest speed.

Dough cue: the mixer version says the dough is ready when it pulls away from the bottom of the bowl. The recipe gives this option as an alternative to the 15-minute hand kneading step.

Knowing when they are baked

Oven: preheat to 200°C. The by-hand instructions give about 30 minutes of baking, while the mixer instructions allow 30–40 minutes.

Colour: look for golden tops as the recipe’s doneness cue. Let the rolls cool until warm before serving.

What to serve with the rolls

At the table: serve them warm with soup, a salad or a savoury main, or set them out as bread with a meal.

For breakfast or a snack, pair a roll with an egg or another source of protein to make the meal more substantial.

Recipe notes & tips

• Use the mandioquinha cooked, mashed and cooled before mixing.
• Add the flour gradually and stop when the dough begins to pull away from your hands.
• Keep the shaped portions within the recipe’s 60–75 g range.
• Cover the dough and shaped rolls during their rests.
• Check for golden tops, allowing for the different baking times given for each method.

Variations

• Serve savoury: pair the warm rolls with soup or a salad for a simple meal.
• Make smaller rolls: divide the dough into portions below the suggested range, keeping in mind that smaller rolls may bake sooner.
• Use the mixer: follow the stand-mixer method with a dough hook instead of kneading by hand.
• Serve at breakfast: offer the rolls with eggs or another savoury accompaniment.

Common mistakes to avoid

• Adding all the flour at once: add it gradually and stop when the dough starts to pull away from your hands.
• Using hot mandioquinha: let the cooked mash cool before mixing it into the dough.
• Making the dough dry: hold back some flour if the dough is already coming away from your hands.
• Skipping the rise: let the shaped rolls rise until doubled in size before baking.
• Relying only on the timer: use the golden tops as the recipe’s cue that the rolls are ready.

How to store

Once cool, store the rolls in an airtight container at room temperature and eat within 2 days. Reheat briefly in a low oven until warm.

Frequently asked questions