If you’ve ever been to a Brazilian Steak House (or Brazil probably) chances are high that you’ve tasted Pão de Queijo aka Cheesy Brazilian Bread Rolls aka little bites of heaven aka those super soft rolls with the oh so cheesy center they use to fill you up before all the meat comes to the table. Whew, that was a long sentence. Anyway, I love cheese and bread almost as much as I need water, and I was on the hunt for the best recipe Google could offer for these little rolls. Folks, I found it, and now I will share it with you!
After hunting the depths of the internet, I finally found this recipe from Bobby Parrish. After watching his video, I knew I’d hit the jackpot! Also, I promised this recipe daysss ago. Computer issues and life got in the way, so here we are. This one was worth the wait, though!
Cheesy Brazilian Bread Rolls
Prep Time: 5 minutes
Cook Time: 20 – 25 minutes
Yield: 24 Cheesy Rolls
1 cup whole milk
1/2 cup vegetable oil
5 ounces or 1 heaping cup of grated parmesan (or similar cheese)
1/4 teaspoon baking powder
1/2 teaspoon salt
1.5 cups sour tapioca flour (or 2 cups regular tapioca flour)
Preheat oven to 400*F. Add the first 4 ingredients (egg, milk, oil, cheese) to a blender and mix on high for 5 – 10 seconds. With the blender off, and add the baking powder and salt. Turn the blender back on to medium speed, and add the tapioca flour one spoonful at a time. Once you’ve added all of your ingredients and the mixture is thoroughly combined, turn off your blender. Spray a mini muffin tin with non-stick cooking spray. Pour batter into muffin tin, filling the cups almost completely full.
Bake 20 – 25 mins or until golden brown. Be sure to check at 20 minutes, as ovens vary!
My favorite thing about these cheesy bites of joy is the almost gooey centers! I could have definitely stood to pull mine out of the oven at 20 mins instead of 25, but the centers were still just as soft and delicious as ever. It’s hard to mess this recipe up! It’s so simple… just a few ingredients and a blender!
Even if you’ve never tried these rolls at an actual Brazilian restaurant, you should still give this recipe a shot! P.S. Bobby Parrish highly recommends using sour tapioca flour, which can be found online. However, I was shopping local and was only able to find regular tapioca flour at my local Wholefoods. I didn’t notice the difference. Then again, I’ve not tried the sour tapioca flour….
Thanks for joining me, friends!