Brazilian Gluten-Free Cheese Rolls (Pão de Queijo)
These unusual rolls are basically large cheese puffs. Pão de queijo is made with queijo minas, a firm salty cheese, but farmer cheese, Monterey jack, mozzarella, or Parmesan are all good substitutes. These are best when enjoyed straight from the oven.
Serves: 18Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium
- 2 cups milk
- 4 Tbsp. butter
- 4 Tbsp. vegetable oil
- 1 tsp. salt
- 4 1⁄2 cups manioc (tapioca) starch
- 4 large eggs
- 2 cups grated farmer's cheese (or a combination of Monterey Jack and mozzarella)
- 1⁄2 cup grated Parmesan cheese
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Place the milk, butter, vegetable oil, and salt in a medium saucepan over medium-low heat. Bring to a simmer, stirring constantly.
- Place the manioc starch in a large bowl. Pour the hot milk mixture into the bowl and mix well with a wooden spoon. Stir in the eggs and the cheeses and mix well. Knead mixture briefly, just until it forms a smooth dough.
- Use the palms of your hands to roll the dough into 2-inch balls. Place the balls on the baking sheet, spacing them about 2 inches apart.
- Bake rolls for 25 to 30 minutes, or until rolls are puffed and round, and lightly browned. Rolls should have a nice crust and sound hollow when tapped. Remove from oven and serve immediately.