Pão de Queijo: Brazilian Cheese Bread
- 2 cups whole milk
- Salt to taste
- 1/2 cup vegetable oil
- 8 tablespoons butter melted
- 4 1/4 cups tapioca flour
- 4 eggs
- 2 cups grated farmer's cheese or any firm, fresh cow's milk cheese
- Optional: 1/4 cup cheddar cheese grated
Preheat the oven to 350 F.
Mix milk, salt, vegetable oil, and butter in a pot, and bring to a boil. As soon as it boils, remove from heat.
Stir tapioca flour into the milk and butter mixture.
Stir in the eggs and the cheese, and mix well.
Let mixture cool for 15 to 30 minutes so that it will be easier to handle. (You can chill it in the refrigerator for 15 minutes or so).
With floured (tapioca flour) hands, shape the dough into golf ball-size balls and place them on a baking sheet.
Bake rolls for 20 to 25 minutes, until they are puffed up and golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes.