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Almojábanas Colombian Cheese Rolls

Almojábanas Colombian Cheese Rolls

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Almojábanas are traditional Colombian cheese rolls made with precooked corn flour and queso fresco for a tender, gluten-free snack. These rolls bake quickly in 18 minutes to golden, slightly crisp perfection with a soft, moist interior.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 9 rolls
Course: Breakfast, Snack
Cuisine: Colombian, Latin American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups corn flour precooked masa harina
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 tablespoon sugar optional
  • 8 oz queso fresco finely grated
  • 3 tablespoons butter softened
  • 0.25 cup milk
  • 2 large eggs room temperature

Equipment

  • Mixing bowl Used to mix the dough ingredients
  • Wooden spoon Used to stir dough gently
  • Baking sheet Used to bake the cheese rolls
  • Parchment paper Lined on the baking sheet to prevent sticking
  • Wire cooling rack Used to cool rolls after baking to keep crust crisp

Method
 

  1. Whisk corn flour, baking powder, salt, and sugar in a large bowl. Add grated cheese, softened butter, milk, and eggs. Stir gently with a wooden spoon until a soft, slightly sticky dough forms with no dry flour visible. Stop as soon as combined to avoid tough rolls.
    2 cups corn flour, 1 teaspoon baking powder, 0.5 teaspoon salt, 1 tablespoon sugar, 8 oz queso fresco, 3 tablespoons butter, 0.25 cup milk, 2 large eggs
  2. Cover the bowl with a kitchen towel and let the dough rest 15 minutes at room temperature to hydrate and ease shaping.
  3. Preheat oven to 375°F and line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough and roll into smooth balls about 1.5 inches wide. Place rolls on the sheet spaced 2 inches apart.
  4. Bake rolls on center rack for 15 to 18 minutes until edges are golden and rolls puff slightly. They should feel firm when lightly pressed and have lightly golden bottoms.
  5. Transfer rolls immediately to a wire cooling rack and cool for 5 minutes before serving to firm up the texture.

Notes

  • Do not overmix the dough to prevent tough rolls.
  • Let dough rest to fully hydrate the corn flour for easier shaping.
  • Line baking sheet with parchment paper for easy cleanup and to prevent sticking.

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