Colombian Cheese Bread Rolls (Pan de Queso)

Name: Colombian Cheese Bread Rolls (Pan de Queso)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Colombia
Ingredients: 2 1/2 cups (300 g) cassava starch (almidón de yuca; or tapioca starch); 10 oz (280 g) queso fresco or queso blanco, finely crumbled (or feta, rinsed and patted dry); 1/4 cup (60 g) unsalted butter, softened; 2 large eggs; 1/3 cup (80 ml) whole milk, plus more if needed; 1 tbsp (12 g) granulated sugar; 3/4 tsp (4.5 g) fine salt

Pan de queso Say it: pahn deh KEH-soh

By the Passport Plate editors. Published November 5, 2026.

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Pan de queso is a small Colombian cheese bread, especially associated with Antioquia, where it is eaten warm for breakfast or as a snack with coffee or hot chocolate. The dough is made from cassava starch and fresh white cheese, so the rolls bake up chewy inside with a lightly crisp crust and a savory, milky cheese flavor. They are simple enough for a home oven and are best eaten the same day, while the center is still soft and the edges are golden.

Colombian Cheese Bread Rolls (Pan de Queso)

Pan de queso

Pronounced pahn deh KEH-soh

Serves: 4
Prep: 20 min
Cook: 20 min
Total: 40 min
Level: Easy

Also nut-free.

Allergens: contains milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

Dough

2 1/2 cups (300 g)300 g (2 1/2 cups) cassava starch (almidón de yuca; or tapioca starch)
10 oz (280 g)280 g (10 oz) queso fresco or queso blanco, finely crumbled (or feta, rinsed and patted dry)
1/4 cup (60 g)60 g (1/4 cup) unsalted butter, softened
2 large eggs
1/3 cup (80 ml)80 ml (1/3 cup) whole milk, plus more if needed
1 tbsp (12 g)12 g (1 tbsp) granulated sugar
3/4 tsp (4.5 g)4.5 g (3/4 tsp) fine salt

Method

Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk the cassava starch, sugar, and salt until evenly combined. Add the softened butter and rub it into the starch with your fingertips until no large lumps remain.
Make a well in the center and add the eggs and 1/4 cup (60 ml) of the milk. Mix with a wooden spoon, then add the crumbled cheese and knead with your hands until a soft, smooth dough forms. If it feels dry or crumbly, add milk 1 tablespoon at a time; the dough should hold together without sticking heavily to your fingers.
Divide the dough into 16 equal pieces, about 1 3/4 oz (50 g) each. Roll each into a smooth ball and place on the prepared sheet, spacing them 1 1/2 inches (4 cm) apart.
Lightly brush the tops with the remaining milk. Bake for 18-22 minutes, until puffed, golden brown, and set; the bottoms should be dry and the tops lightly crisp. Let cool on the sheet for 5 minutes before serving warm.

Regional variants

Some cooks shape the rolls as small rings rather than balls, and a few add a handful of grated mozzarella for a stretchier center.

Cook's notes

Use almidón de yuca agrio (sour cassava starch) if you can find it; it gives the rolls a faint tang and a slightly airier crumb. Regular tapioca starch also works.
Keep the cheese fairly dry and crumbly; if using feta, rinse it well and pat dry, then taste the dough before adding all the salt.
Pan de queso is best eaten warm the same day; reheat leftovers in a low oven rather than a microwave to keep the crust.

Serve with

Serve warm with Colombian coffee, hot chocolate, or a little aji picante.

Make ahead and storage

Unbaked shaped rolls freeze well for up to 1 month; bake from frozen, adding 3-5 minutes. Baked rolls are best the same day but reheat in a 300°F (150°C) oven.

Colombian Cheese Bread Rolls (Pan de Queso)