Appetizers · Baking

Brazilian cheese rolls

Cheese rool17

Hi everyone,

Today I want to share a very good and traditional Brazilian recipe with you: Cheese Rolls!!!

They are cheesy and chewy and delicious and gluten free!!!!!

They can be served warm with cream cheese, ham, and salami or just plain. The Brazilian cheese rolls are a delicious afternoon snack. They go very good with coffee. You can make then ahead of time or freeze. You can serve them at birthday parties and the kids will love them. And it is gluten free snack. An excellent option for those who can’t or just don’t want gluten in their diet.

I am Brazilian, and like a good Brazilian, I love a good cheese roll. I have tried several recipes here in USA, because you need to use a hard cheese that is traditional from Brazil, called “queijo minas meia cura” and type of tapioca starch known as “sour starch”. Here we can easily find the regular tapioca starch, which is different than the sour one. However, I tried different recipes using only the regular tapioca flour and the cheese rolls were terrible. Too hard, not chewy and not good at all. Also the cheese counts.

So, after trying a lot of recipes, I developed one, that is really good and really easy, and you can find ALL the ingredients at your grocery store. Yeahhh!!!! Please try this recipe and let me know how they turn out for you. I’m sure you won’t regret it 🙂

Ingredients:

2 cups tapioca starch also known as tapioca flour (I used Bob’s Red Mill finely ground tapioca flour)

1/3 cup/3oz (90 ml) milk

¼ cup/ 2oz (30 ml) water

1/3 cup 3oz (90 ml) canola oil or vegetable oil

3/4 teaspoon salt

1 egg

1/2 cup shredded asiago cheese

1/2 cup shredded Parmesan cheese

Prepare:

  • Preheat oven to 350F.
  • In a large bowl add tapioca starch. Set aside.

cheese roll1

  • Boil milk, water, oil and salt together.

cheese roll2

  • Add the boiled liquid slowly over the tapioca flour. This step is important. It is called “scalding the tapioca” and makes the rolls softer.

Cheese roll3

  • Mix with a wooden spoon. The dough is very moist and elastic.
  • Let it cool for 5 min.
  • Slightly beat the egg and add to the dough.

Cheese roll6

  • Mix very well with a wooden spoon. Or use your hands. This will be messy because the dough is soft and kind of wet dough.

cheese roll7

  • Add cheeses and mix well. With spoon or by hand. I prefer to mix by hand because the cheese rolls will be the most soft and at the same time chewiest cheese rolls ever. Very important step.

cheese roll8

 

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  • Using a cookie scoop to place the cheese roll dough, 1 inch apart on a lightly greased baking sheet or you can use nonstick aluminum foil.

cheese roll11

cheesse roll12

cheese roll12

** If you want smoother looking rolls, grease your hands with butter and roll them. Place on the baking sheet and bake as directed.

cheese roll13

  • Bake for 18- 20 minutes or until lightly browned.

cheese roll14

** To freeze the rolls: scoop the cheese roll dough on a baking sheet and freeze for minimum 4 hours to overnight. Place the rolls into a freezer bag and store in the freezer for up to 3 months. Then you can bake fresh cheese rolls anytime you want 🙂

cheese roll16

**Cheese rolls are very good with coffee!!!

cheese roll19

  • Spread a little cream cheese and enjoy!!!

cheese roll20 (2)

*Please, don’t forget to leave me a comment or share your pictures on Instagram, if you try my recipe. Let me know how it turns out for you. I would love to see your cheese rolls 🙂

Brazilian Cheese Rolls

  • Servings: 28-30 rolls
  • Time: 40 minutes
  • Difficulty: easy
  • Print

cheese roll19

 

 

 

Ingredients:

2 cups tapioca starch also known as tapioca flour. (I used Bob’s Red Mill finely ground tapioca flour)

1/3 cup/3oz (90 ml) milk

¼ cup/ 2oz (30 ml) water

1/3 cup 3oz (90 ml) canola oil or vegetable oil

3/4 teaspoon salt

1 egg

1/2 cup shredded asiago cheese

1/2 cup shredded Parmesan cheese

Prepare:

  • Preheat oven to 350F.
  • In a large bowl add tapioca starch. Set aside.
  • Boil milk, water, oil and salt together.
  • Add the boiled liquid slowly over the tapioca flour. This step is important. It is called “scalding the tapioca” and makes the rolls softer.
  • Mix with a wooden spoon. The dough is very moist and elastic.
  • Let it cool for 5 min.
  • Slightly beat the egg and add to the dough.
  • Mix very well with a wooden spoon. Or use your hands. This will be messy because the dough is soft and kind of wet dough.
  • Add cheeses and mix well. With spoon or by hand. I prefer to mix by hand because the cheese rolls will be the most soft and at the same time chewiest cheese rolls ever. Very important step.
  • Using a cookie scoop to place the cheese roll dough, 1 inch apart on a lightly greased baking sheet or you can use nonstick aluminum foil.
  • Bake for 18- 20 minutes or until lightly browned.** If you want smoother looking rolls, grease your hands with butter and roll them. Place on the baking sheet and bake as directed.** To freeze the rolls: scoop the cheese roll dough on a baking sheet and freeze for minimum 4 hours to overnight. Place the rolls into a freezer bag and store in the freezer for up to 3 months. Then you can bake fresh cheese rolls anytime you want

**Cheese rolls are very good with coffee!!! 🙂

https://wordpress.com/post/fabirecipes.wordpress.com/1179

 

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Brazilian Cheese rolls recipe

 

 

 

 

 

 

 

 

 

 

 

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