Brazilian Cheese
Rolls
3 cups tapioca flour
1 tsp salt
¼ tsp baking powder
2/3 cup milk
½ cup oil
2 tbs butter
2 tbsp water
2 eggs
1 cup grated
Parmesan cheese
2 cups grated sharp
cheddar
In a mixer bowl
place the tapioca flour, salt and baking powder. Place the milk,
oil, butter and water in a saucepan or in a microwave safe dish.
Either way, bring to a boil, then pour into the bowl all at once with
the beater running and mix until it is well incorporated, about 6
minutes. Add the eggs and continue to beat until it is shiny and
sticky, scrape down the bowl after 4 minutes, then beat another 4
minutes. Add the grated cheeses and beat until well incorporated.
Scrape down the sides of the bowl, cover with plastic wrap and chill
for at least two hours.
At the end of the
chilling time, preheat the oven to 375 degrees. Line 2 cookie sheets
with parchment paper. Dampen your hands slightly, then take about 2
tbsp of the dough and place on a cookie sheet, continue making the
balls and place 2-3 inches a part on the cookie sheets. Bake each
pan of rolls about 25 minutes, until lightly browned. Remove from
the oven and allow to cool on the pan for a few minutes, then remove
to a rack to finish cooling. This will make about 2 dozen rolls.
Options: There is
no reason you can't use other types of cheeses, but use either firm
or semi firm cheeses: cheddar, Parmesan, Romano, aged Havarti,
Gruyere, Emmental, generic Swiss, that sort of thing. You could
also add a small amount of cayenne pepper or some chili powder or
garlic powder or Italian herbs, etc for a change of flavor.
If the milk and
water mixture isn't hot enough, the rolls may not rise and get puffy,
instead they will be flatter and more cookie like, but still be VERY
tasty.
