Breads
Brazilian Cheese Bread Rolls
Ingredients
- - 250 g (2 cups) sour manioc starch (polvilho azedo)
- - 250 g (2 cups) sweet manioc starch (polvilho doce)
- - 250 ml (1 cup) whole milk
- - 125 ml (1/2 cup) neutral oil
- - 125 ml (1/2 cup) water
- - 1 1/2 tsp salt
- - 2 large eggs
- - 250 g (2 1/2 cups) grated Minas cheese or parmesan
Method
- Combine both types of manioc starch in a large heatproof bowl.
- Heat the milk, oil, water and salt together in a saucepan until just boiling, then pour immediately over the starch, stirring vigorously until it forms a scalded, slightly lumpy dough.
- Let the dough cool for about 10 minutes until just warm to the touch.
- Transfer to a stand mixer (or knead by hand) and beat in the eggs one at a time until fully incorporated.
- Add the grated cheese and mix until a smooth, elastic, slightly sticky dough forms.
- Preheat the oven to 200C (400F) and line a baking sheet with parchment.
- With lightly oiled hands, roll the dough into balls about 4 cm (1 1/2 in) in diameter and space them evenly on the baking sheet.
- Bake for 20-25 minutes until puffed and golden on the outside.
- Serve warm, ideally within 20 minutes of baking, for the best chewy texture.
Introduction: Pao de queijo originates from Minas Gerais state, where cassava starch and farm cheese have long been staples.
Cultural Background: Pao de queijo originates from Minas Gerais state, where cassava starch and farm cheese have long been staples. Naturally gluten-free, these chewy cheese rolls date back to colonial-era plantations and are now a breakfast and snack fixture across all of Brazil.
Tips: The dough should be sticky and elastic, not dry and crumbly; add a splash more milk if it seems too stiff. Pao de queijo dough freezes very well unbaked; freeze shaped balls and bake directly from frozen, adding a few extra minutes.
Variations: Filled version: stuff each ball with a small cube of mozzarella or guava paste before baking. Herb version: mix in chopped fresh herbs such as chives or oregano for extra flavour. Vegetarian: Yes. Not easily veganised due to egg and cheese structure.
Storage: Store baked rolls in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in an oven at 180C (350F) for 5-7 minutes to restore the crisp exterior and warm, chewy centre.
Nutrition: Per roll (approx. 24 rolls total): 110 kcal, 3 g protein, 6 g fat, 10 g carbohydrate, 0 g fibre.
FAQs:
Q: Can I use only one type of manioc starch?
A: Using both sour and sweet starch gives the signature chewy texture and slight tang; using only sweet starch will produce a milder, less elastic result.
Q: Why is my pao de queijo flat instead of puffed?
A: This usually means not enough egg or the oven wasn’t hot enough; ensure the oven is fully preheated to 200C (400F).