Today I baked a south american bread roll with cheese called chipá. this bread is made in Paraguay and the northeastern of Argentina (Guarani region) but also in you can find it in Buenos Aires, may other countries in the region like Brasil, Bolivia, Colombia, etc, bake some kind of cheese bread rools. I tried them in one of my trips to Argentina, when I went to Iguazu waterfalls, and you can find many street sellers, most of them guaranis; I really like them. Very simple but taste at the same time. this bread is usually sell it by street seller. They are always made with cassava flour (also called manioc flour or tapioca) or sometimes with corn flour. The other main ingredient used is cheese, normally a strong flavour cheese.
The recipe I uses is:
400g mature gruyere
2/3 tsp bicarbonate of soda
1/3 tsp cream of tartar
the dough I g0t was very difficult to work with, I believe because the tapioca and the amount of grated cheese. I tried to kneed it for 5 min and then rest for 30min. The dough was more like mozzarella cheese. But it was easy to make small rolls and bake them for 20 min.
With this recipe I made 38 rolls of 45g but rolls can be bigger or smaller. Really nice flavour bread rolls.