this week's stovetop : latin soul food take 2

A few weeks back, I wrote about how I wanted to recreate the awesome rolls from the restaurant Alma de Cuba in Philadelphia.  While my favorite from our kitchen this week was my roommate's llapingachos (Ecuadorian cheesy potato cakes), my contribution to our fridge's bounty included another attempt at those rolls.  While not a replica, these are wonderful in their own right--I'll probably make this version again.

Just out of the oven--they puffed up!

Pan de Bono, v3
1 package (450g) Friendship brand Farmer Cheese
3/4 cup maseca brand masa (corn with lime)
3/4 cup julia brand cassava flour (farinha de mandioca, casabe)
1/2 cup tapioca starch (Yoki, Manoic Starch)
2 eggs
whole milk to moisten

Preheat oven to 400F. Incorporate flours and egg and enough milk for the dough to hold together (I did this by hand). Form into golf-ball sized spheres and place on a baking tray.  Bake for 15 minutes or until browned slightly.

Also on the stove: Black Bean Soup
Recipe @ theKitchn