Brazilian Cheese Rolls

Brazilian Cheese Rolls

I was first introduced to Brazilian Cheese Rolls by my exchange student Alexandre Aragão from Vitoria, Brazil. He told me about how he and his father would  go for a walk and buy a bag from a street vendor and eat them like popcorn. I tried to find a recipe for them while he was living with me, but couldn’t. We did find a mix for them on the Internet which wasn’t bad but I wish he was here now so he could tell me if this recipe is closer to what he had in mind.

Since “Alex-from-Brazil” went back home I have found a number of recipes for Brazilian Cheese Rolls but none as simple, or as good, as this one. I will mix up a batch – cook 12 one morning and 12 the next morning. I found that I really like using a silicon mini-muffin pan to bake them in as they pop out so easily when they are done cooking.

The texture is very chewy, a lot like Japanese mochi (If you have ever eaten that). These Brazilian Cheese Rolls are also great for people that can’t eat gluten as they are made with Tapioca flour.

Brazilian Cheese Rolls

1 large egg
1/3 cup oil
2/3 cup milk*
1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese**
1/2 teaspoon salt – (or more to taste)

Preheat oven to 400°F.

Grease a mini-muffin tin. (I use mini silicone cup liners or a mini silicone muffin pan) Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

Fill muffin cups to the top. To make it easier to fill the muffin cups I transfer the batter to a Tupperware Quick Shake Container with a pouring spout in the lid; that way I can store the left-overs in the same container for the next day.

Bake at 400 F. for 15-20 minutes, until puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.

Brazilian Cheese Rolls

This makes enough batter for about 24 mini muffin-sized Brazilian Cheese Rolls.

Notes:

*I tried using Almond milk in this recipe and I didn’t like the way they turned out. I have also used skim milk as well as whole milk, both of which work very well.

** I have tried a variety of different cheeses and my favorite (so far) is a combination of Pepper Jack and Parmesan.

Brazilian Cheese Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: bread
Cuisine: Brazillian
Serves: 24 mini muffins
Ingredients
  • 1 large egg
  • 1/3 cup oil
  • 2/3 cup milk*
  • 1 1/2 cups (170 grams) tapioca flour
  • 1/2 cup (packed, about 66 grams) grated cheese**
  • 1/2 teaspoon salt - (or more to taste)
Instructions
  1. Preheat oven to 400°F. Grease a mini-muffin tin. (I use mini silicone cup liners or a mini silicone muffin pan) Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week. Fill muffin cups to the top. To make it easier to fill the muffin cups I transfer the batter to a Tupperware Quick Shake Container with a pouring spout in the lid; that way I can store the left-overs in the same container for the next day. Bake at 400 F. for 15-20 minutes, until puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later. This makes enough batter for about 24 mini muffin-sized Brazilian Cheese Rolls. Notes: *I tried using Almond milk in this recipe and I didn’t like the way they turned out. I have also used skim milk as well as whole milk, both of which work very well. ** I have tried a variety of different cheeses and my favorite (so far) is a combination of Pepper Jack and Parmesan.

 

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4 thoughts on “Brazilian Cheese Rolls”

  1. Hi Carol! Good to hear that you still like those “Pães de Queijo”! I remember that you were able to make a really close and tasty like what we have here in Brazil. It was great! Now I’ve got to come back and try these new ones! 🙂

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