Pao de Queijo (Brazilian Cheese Bread Rolls)

About This Recipe

Pao de queijo comes from Minas Gerais, made from tapioca starch (polvilho) rather than wheat flour, which gives the rolls their distinctive chewy, slightly stretchy interior and naturally gluten-free composition. Hot milk and oil are poured over the tapioca starch to partially cook it before eggs and a generous amount of grated cheese, traditionally minas cheese, are worked into a soft, sticky dough that's shaped into small balls. Baked until the outside turns golden and slightly crisp while the inside stays soft, chewy and cheesy, pao de queijo is eaten constantly across Brazil, at breakfast, as a snack, and alongside coffee at any time of day.

Ingredients

Serves 6

• 2 cupstapioca starch (polvilho)
• 1 cupwhole milk
• 1/2 cupvegetable oil
• 1 tspsalt
• 2eggs
• 1.5 cupsgrated parmesan or minas cheese

Instructions

1. 1

   Heat the milk and oil

   Heat milk, oil and salt together until just simmering.

2. 2

   Scald the starch

   Pour the hot milk mixture over the tapioca starch in a large bowl, stirring until combined; let cool for 10 minutes.

   The starch will look lumpy and strange at this stage — that's normal and it smooths out once the eggs are added.

3. 3

   Add eggs

   Beat in the eggs one at a time until the mixture becomes a sticky, elastic dough.

4. 4

   Add cheese

   Mix in the grated cheese until fully incorporated.

5. 5

   Shape

   With oiled hands, roll the dough into small balls, about 1.5 inches wide, and place on a lined baking sheet.

6. 6

   Bake

   Bake at 200C/400F for 20-25 minutes until puffed and golden on the outside.

7. 7

   Serve

   Serve warm, ideally within 20 minutes of coming out of the oven.

Variations

• •

  Some versions add a bit of requeijao (a creamy Brazilian cheese spread) into the dough for extra richness.

• •

  Mini pao de queijo can be shaped smaller for a party appetizer.

• •

  The raw shaped dough freezes exceptionally well and can be baked directly from frozen, a common practice in Brazilian households.

Storage

Best eaten fresh and warm; raw shaped dough freezes well for months and can be baked straight from frozen, adding a few extra minutes. Baked rolls can be reheated briefly in a hot oven, though they're best fresh.

Frequently Asked Questions