Brazilian Cheese Rolls (Pão de Queijo)

Ingredients

• 0.5 cup milk
• 0.25 cup canola oil
• 1 cup tapioca flour (Sometimes labeled tapioca starch; no substitutions.)
• 0.5 tsp kosher salt
• 1 large egg
• 0.25 cup freshly grated cheddar cheese (Preferably medium or sharp cheddar.)
• 0.25 cup freshly grated Parmesan cheese
• extra cheese (Optional, for sprinkling on top.)
• herbs or flavorings (Optional; rosemary and/or garlic powder are suggested.)

Steps

1. 1

   Quick Blender Version: Preheat the oven to 400°F. Spray a mini muffin tin, or about seven wells of a regular-size muffin tin, with nonstick spray, or rub the wells with butter. Coat the entire surface and sides of each well so the rolls do not stick.

2. 2

   Place the egg, milk, canola oil, tapioca flour, and kosher salt in a blender. Blend until the mixture is smooth.

3. 3

   Add the cheddar and Parmesan cheeses to the blender and pulse just a couple of times, until incorporated. Do not let the batter sit, since the ingredients can settle and produce uneven rolls.

4. 4

   Immediately pour the batter into the prepared muffin tin, filling each well about three-quarters full. If desired, sprinkle a little extra Parmesan or other cheese on top.

5. 5

   Bake for 15–20 minutes, until the rolls are puffed and golden. Remove the pan from the oven and let the rolls cool for a few minutes before removing them. Serve warm.

6. 6

   Traditional Method: Preheat the oven to 400°F. Line a baking sheet with parchment paper, or spray a muffin tin with nonstick spray or rub the wells with butter.

7. 7

   Place the milk and canola oil in a small pot. Heat until the mixture is just simmering, then remove the pot from the heat.

8. 8

   Place the tapioca flour and kosher salt in a mixing bowl. Pour the hot milk-and-oil mixture over the flour and beat to combine. The mixture may look crumbly and grainy at this stage; that is normal.

9. 9

   Beat the egg into the flour mixture.

10. 10

    Add the cheddar and Parmesan cheeses and beat until combined.

11. 11

    Scoop the dough into balls onto the parchment-lined baking sheet, using a cookie scoop if desired. Golf-ball-sized portions are suggested. Bake until the rolls are puffed and set on the outside, with a slightly golden color, usually about 15 minutes; the exact time varies with the size of the rolls.

12. 12

    If the dough is too runny to scoop, add a little more tapioca flour, or bake the mixture in a muffin tin instead of on a baking sheet. Tapioca flour varies in absorbency, so either a scoopable dough or a thick, runny batter can be normal.

Notes

Tapioca flour differs in absorbency, so the traditional-method mixture may be either scoopable like wet cookie dough or runny like thick pancake batter. If it is slightly too wet, add a little more tapioca flour; if it is very loose, use a muffin tin. The body text notes that the recipe generally yields 16–18 rolls when filled about three-quarters full, and may yield 16–24 depending on portion size. Stronger-flavored cheeses such as Parmesan and sharp cheddar are especially recommended. Avocado or olive oil may be used instead of canola oil; olive oil adds more flavor. Regular wheat flour cannot be substituted for tapioca flour.

Nutrition per serving

• snack
• side dish
• baked
• gluten-free
• vegetarian
• Brazilian
• cheesy
• quick