These delicious chewy bread rolls, made from tapioca flour and cheese, are from Brazil's Minas Gerais state, widely recognised as the centre of traditional artisan Brazilian cheesemaking. Will Studd was given the recipe on a visit to the region, which he wrote about in our August 2013 issue.
- 250ml whole milk (1 cup)
- 125ml vegetable oil (½ cup)
- 1 tsp salt
- 400gm tapioca flour (2 cups)
- 2 eggs
- 180gm mild cheddar, coarsely grated (1½ cups)
- 1Preheat the oven to 190C. Combine the milk, oil and salt in a medium saucepan and gently bring to the boil, stirring occasionally. Add all the tapioca flour, stirring continuously until smooth, then remove from the heat. Stir with a wooden spatula until a thick, sticky, grainy dough forms.
- 2Transfer to a bowl and gently beat until smooth, then add the eggs one at a time, beating well after each addition. Add the grated cheese and knead into the dough with floured hands until it becomes slightly stretchy.
- 3Roll the dough into balls about the size of a ping-pong ball, dampening your hands with water occasionally to prevent the dough from sticking to your fingers. Place in rows on an oven tray lined with baking paper and bake for 20-25 minutes until puffed up and starting to turn golden brown.