Brazilian Cheese Rolls at

Brazilian Cheese Rolls

Brazilian Cheese Rolls with a Parmesan Kick!
Course Bread
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 rolls
Author Ben Lakey


  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup canola oil
  • Dash of salt
  • 1 cup tapioca flour
  • 1/3 cup unbleached all-purpose flour
  • 1 large egg
  • 1/3 cup crumbled queso fresco I recommend Cacique Ranchero brand, packed
  • 1/3 cup grated Parmesan cheese packed


  1. Preheat oven to 350 degrees F.
  2. Spray a mini muffin tin with non-stick spray.
  3. Combine milk, water, oil and salt in a medium pot.
  4. In a small bowl, combine tapioca flour and all-purpose flour and stir until well-blended. Set aside.
  5. On the stove, over medium heat, warm up milk mixture until it just begins a low boil. Remove from heat immediately.
  6. With a wooden spoon, stir flour mixture into milk mixture as fast as possible until mixture is all moistened and forms a sticky ball (mixture will be very sticky!). Set aside until cool enough to handle (about 10 minutes).
  7. Transfer dough to a large bowl, and, using hands, knead the egg into the dough (mixture will still be very sticky).
  8. Add cheeses and knead until well-incorporated. Dough will appear slightly lumpy.
  9. Lightly coat your hands with canola oil (I like to have a small bowl of it sitting by for me to coat my hands as needed during this process).
  10. Form dough into rounded one-inch balls and drop one in each muffin tin.
  11. Bake for about 29-32 minutes, or until golden brown.

Recipe Notes

Make it Fit (Gluten-Free):
Eliminate the all-purpose flour, and increase the tapioca flour from 1 cup to approximately 1 1/4 cups. (Tapioca flour absorbs more moisture, so when substituting for all-purpose flour, you need to scale it down a little).
Change it Up:
Substitute a different type of your favorite hard cheese for the Parmesan (such as Romano or Asiago).
Use all Queso Fresco (will tone the flavor down as this cheese is very mild), or all Parmesan. You will most likely need to make some minor adjustments on your flour and cooking time, (up and down, respectively), as altering the amount of Queso Fresco will change the moisture content in the recipe.