If you have ever eaten at a Brazilian steak house, you would have been served a basket of these little rolls. They are a ball of cheesy goodness! And for those who can’t have wheat or any gluten these are a great addition to any meal.
Jim and I first had them during our honeymoon. One of the restaurants on our cruise ship served these with our meal. They are a traditional Brazilian bread that was originally made from the cassava root and without cheese. Over the years as ingredients became more available it evolved to the cheesy ball that we love. We now plan meals with this side just to enjoy the cheesy filled puffs. In fact, for Father’s Day this was his requested side item.
It can be made into a thinner batter that is cooked in a muffin pan or the thicker version that is easily scooped out and allowed to free rise in on the pan as it bakes. It’s important to follow the directions on the mixing. Because it is a starch-based bread, it can easily get turned into a gluey mass instead of a soft dough.
The great thing about these little rolls is their ability to be made in advance. You can make them place them on a lined baking sheet and freeze. Then store in an airtight container up to three months. When you are ready to cook some for your meal, simply allow them to defrost a few minutes on a lined cookie sheet and then bake as instructed in the recipe. I love to use these reusable baking mats. They don’t move around in the convection oven and can easily be washed and stored. They will be a hit at your next meal. Enjoy!
Pao De Queijo (Brazilian Cheese Bread)
- 4 cups of Tapioca Starch
- 2 eggs
- 2 cups whole milk
- ½ cup vegetable oil
- 1 tbsp fine salt
- 2 cups mozzarella cheese
- 1 cup parmesan cheese 4oz
- Bring your milk and vegetable oil to a simmer. In a stand mixer place the starch, eggs, and salt with the beater attachment. Turn onto a slow mix and slowly add the heated milk. Once fully combined add in the cheese and blend completely together. Don’t over mix at this point or your cheese will melt and become a glue that won’t set up right. Using two spoons or a scooper, scoop/ spoon amounts onto a lined baking pan. Bake for 30 minutes at 325’F. If you want the center to be gooier add less starch. You can start with 4 cups and add more to your liking as needed. The more starch you add the more bread like the rolls will be.