Last night, I made the best cheese rolls of my entire life and I’m about to share the “oh so easy” recipe with you. These are morsels of goodness. You can only read this if you agree to make these… like tonight.
One of our favorite place to eat out when we go out-of-town if Fogo de Chao. What punks wouldn’t love (a very expensive) Brazilian Steak House where they come to your table, nonstop, with juicy cuts of various steaks cooked over a fire? What I have a hard time with is not filling myself up on the little cheese rolls that sit on the corner of the table while tucked securely away in a napkin lined basket, keeping the little wonders warm. I originally saw this recipe on the Our Best Bites blog about a year ago. I don’t know why I didn’t try them right then. I guess I thought they would be hard to make, but I couldn’t have been more mistaken.
So, without further adieu, give you the recipe to those little warm wonders full of awesomeness, and it’s so easy to do.
Oh, and go ahead and double this recipe because… you’ll just want to.
You should have everything you need in your pantry, but maybe not this.
I’m in Texas, so I found this at United. You should be able to find this at any local grocery store. To save you a trip, I’ve looked at Walmart, and they don’t carry it.
Pre-heat your oven to 400 degrees.
Start by putting milk, oil, eggs, salt and flour in a blender and mix well.
Then add cheese and pulse a few times.
The batter is very liquid, so be careful while filling sprayed mini muffin tins to 3/4 full.
Top with a little sprinkle of parmesan, salt and if you’re wanting a kick of awesome… chopped rosemary.
Bake 15-20 minutes. Do not over bake. My oven went exactly 15 minutes until perfection.
Here’s the recipe, and let me know what you think!
Brazilian Cheese Rolls (Pao de Queijo)
1 large egg
1/2 c. milk
1/4 c. canola oil
1 c. tapioca flour
1/2 tsp. kosher salt
1/4 c. grated cheddar cheese
1/4 c. grated parmesan cheese
Options: Play around with different cheeses and herbs.
Pre-heat oven to 400 degrees. Place egg, milk, oil, tapioca four, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Pour into sprayed mini muffin tin, filling to 3/4 full. Sprinkle a bit of parmesan and/or kosher salt on top.
Bake 15-20 minutes until puffed and golden.