Good Morning! I am so excited to be involved in another month of The Secret Recipe Club! I couldn't believe my luck this month. I was assigned to Bewitching Kitchen! Her recipes looked amazing. I had about 6 different recipes picked out to try. I couldn't decide between something sweet or something savory... I just knew it had to be new and fun!
Then I found them. "Brazilian Pao de Queijo". Or, in other words, Brazilian Cheese Rolls. Now, there's a little back story to my excitement at finding this recipe. I've had these rolls from a Brazilian. They are amazing. I've seen a few different recipes for them. The one thing that held me back was finding Tapioca starch. I'm pretty busy, and I like the basics, so when I have to search around for a unique recipe, it usually doesn't happen. But, I looked for Tapioca starch everywhere I went for months. And, just so you know, I know you can get this easily at Whole Foods, Trader Joes, etc. I just don't go to those stores very often.
Then, the one time I wasn't looking for it... there it was. My kids laughed with me because I was so excited! So, now I have a box of Tapioca starch, and can make these DELIGHTFUL rolls over and over and over...
Now, these are not super cheesy, stringy rolls. They are little tiny bites of airy, cheesy goodness. Traditionally, per my Brazilian friend, you are supposed to smash the roll flat before you eat them! They are fantastic right out of the pan, and even amazing after they cool.
Brazilian Cheese Rolls
adapted from Bewitching Kitchen
makes: 24 mini rolls
1/2 cup milk
1/4 cup vegetable oil
1 cup tapioca starch
1/4 cup cheese (I used 1/2 cheddar and 1/2 asiago, use your favorites!)
1 Tb Parmigiano Reggiano, grated (Or just Parmesan if reggiano is too expensive)
1/2 teas salt
For topping: Optional, but recommended
Rosemary leaves, chopped (I used these on half of my rolls, and they ended up being my favorite)
Kosher salt (Sprinkle some on all of them. It adds a great counter taste to the cheese)
Preheat oven to 400 degrees. Spray a mini-muffin pan with cooking spray.
Add all ingredients, except for the toppings, into a blender. Blend well at full speed, stopping a couple of times to scrape the sides. Make sure all of the tapioca starch is incorporated.
The mixture will be a little thinner than pancake batter. Pour it into mini-muffin tins, about 3/4 full.
Sprinkle the Kosher salt and Rosemary on top.
Bake at 400 degrees for 20 minutes. Turn the pan over right away, and let the rolls drop out. Most will come out. If some don't, let them cool for a minute or so and probe them out gently.