Brazilian Cheese Bread
Little cheesy tapioca rolls — Pão de Queijo, Brazilian Cheese bread, Pao de Queijo, and a Parmesan-Gruyere version — for snacks and quick dinner sides.
★ breakfast
breakfastPão de Queijo | Brazilian Cheese Bread
Pão de Queijo is a small baked cheese roll/bun made with cassava or tapioca starch. They have a soft, chewy center and a slightly crisp crust. They’re traditionally served with breakfast or as a warm cheesy snack. They’re also naturally gluten free!
Ashley PanIngredients
- 1 1/4 cup Milk
- 1/4 cup Water
- 1/4 cup Vegetable Oil
- 2 tsp Salt
- 4 cups Cassava or Tapioca Starch
- 2 Eggs
- 1 cup Mozzarella Cheese - grated
- 1 1/4 cup Parmesan Cheese
Instructions
- 1Preheat oven to 400 F
- 2In a sauce pan bring milk, water, oil and salt to a simmer or low boil, remove from heat
- 3Add tapioca or cassava starch to a stand mixer fitted with the paddle attachment
- 4On low speed, mix flour, slowly pour in the warm liquid
- 5Once the dough starts to form, add in the eggs, it will loosen up, that’s ok
- 6Pour in the cheese, let it mix until the eggs and cheese are fully incorporated
- 7Using wet hands form rolls and place them on a parchment lined baking sheet
- 8Bake in oven for 18 minutes, serve and enjoy!
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Open in Pepper →Warm Cheese Rolls Straight From The Oven
These little rolls are chewy inside, crisp on the outside, and made with tapioca flour instead of wheat. The batter comes together in one bowl, and the smell of hot cheese fills the kitchen before dinner is even on the table.
Cooks on Pepper reach for these when they need a bread to go with soup, a snack for kids after school, or something warm to set out while everybody's standing around the counter.
Every recipe here is a version of the same good thing: the much-saved Pão de Queijo | Brazilian Cheese Bread, a simple Brazilian Cheese bread with milk and oil, a Pao de Queijo made with butter, and a Brazilian Cheese Bread with shredded Parmesan and Gruyere.
Quick Tips
- 1
Scald the milk mixture
Bring the milk, water, and oil just to a boil, then pour it over the tapioca flour. That hot liquid is what makes the inside stretchy.
- 2
Let the dough cool
Give the mixture 10 minutes to cool before adding eggs, or you'll end up with scrambled bits in the batter.
- 3
Use tapioca flour only
Don't swap in all-purpose flour. Tapioca starch is what gives these rolls their chew, and 2 cups is standard for a batch.
- 4
Bake until deep golden
Bake at 400°F for about 20 to 25 minutes, until puffed and browned. Pale rolls sink as they cool.
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