Recipe for Brazillian cheese rolls

I love “entertaining.” I love making a good meal and sharing it with good friends. However – these days with a couple of little ones around…these events need to be planned out and kept simple. I’m not losing my sanity over hosting dinner. Therefore – I love a recipe that comes across as fancy and delicious but is also simple and easy. Enter: Brazilian cheese rolls. These were shared with me by friends a couple years ago and they always come through to round out a meal with a homemade treat that can be made quickly. They have a unique texture…they’re chewy – in a good way. They’re made with tapioca flour which can easily be found in your flour/grain section. Bob’s Red Mill is carried in most any grocery store and they make tapioca flour…a picture is included to try and make it easy for you. The catch is – they don’t store well. So once you make them, eat them. They won’t be the same the next day. This is rarely an issue for my family because, sadly, between my husband and I – we can eat an entire batch. So for a group – devouring these rolls should be easy. You’ll be using a mini muffin tin, filling them ¾ the way full. Also – I’ve had the best luck getting uniform, rounded rolls by leaving two of the muffin “tins” filled with water. I think the slight humidity in the oven helps. But you can obviously experiment on your own too.

1 egg
1/3 c. cooking oil
2/3 c. milk
1 ¼ c. tapioca flour
½ c. shredded cheddar cheese
1 tsp. salt

Preheat oven to 450 degrees F and grease a mini-muffin tin. Put all the ingredients into a blender and blend until smooth. (I used a hand blender) Your batter will be liquid. Pour batter into greased mini-muffin tin about ¾ full and bake in the oven for 15-20 minutes, until the bread puffs up and is a light brown color.

That’s it! Any other secretly simple recipes out there I should know about? Tell me!

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