Pão de queijo, often translated as Brazilian cheese bread, is a chewy-on-the-inside, lightly crisp cheese roll from Brazil, made with tapioca starch rather than wheat flour. This straightforward version uses Parmesan and mozzarella for a savory, stretchy center; the hot-liquid dough method helps the rolls puff while staying pleasantly chewy.
Ingredients
- 2 cups (240 g) sour tapioca starch, also called polvilho azedo
- ½ cup (120 ml) whole milk
- ¼ cup (60 ml) water
- ⅓ cup (75 ml) neutral oil, such as canola or sunflower
- 1 teaspoon (5 g) fine salt
- 1 large egg (about 50 g without shell), at room temperature
- 1 cup (100 g) finely grated Parmesan cheese
- ½ cup (55 g) shredded low-moisture mozzarella
Instructions
- Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Measure the tapioca starch into a heatproof mixing bowl.
- Combine the milk, water, oil, and salt in a small saucepan. Warm over medium heat until the mixture just reaches a boil, stirring once or twice. Pour it over the starch. Mix with a sturdy spoon until no dry pockets remain. The mixture will look lumpy and sticky; that is expected. Set it aside for about 10 minutes, until warm rather than steaming hot.
- Add the egg and mix thoroughly, working it into the sticky dough. It may look slippery or separated at first, but keep stirring until it comes together. Add the Parmesan and mozzarella, then mix until the cheese is evenly distributed. The dough should be soft and tacky, but firm enough to scoop. If it is too loose to shape, let it stand for 5 minutes; tapioca starch will continue to absorb moisture.
- Lightly oil your hands or use a small cookie scoop. Divide the dough into 18 portions, about 1½ tablespoons (30 g) each, and roll them gently into balls. Arrange them on the baking sheet with about 1½ inches (4 cm) between each roll. Bake for 22–25 minutes, until puffed and lightly golden on the bottoms. The tops may remain fairly pale. Serve warm.
Tips
- Choose the right starch: Tapioca starch is essential to pão de queijo’s characteristic chewy texture. Sour tapioca starch (polvilho azedo) gives a tangier flavor and more lift; sweet tapioca starch (polvilho doce) makes a milder, often slightly denser roll. Either works, and you can use half of each.
- Grate cheese finely: Fine shreds mix evenly into the dough and help the rolls hold their shape. Pre-shredded cheese can work, but its anti-caking coating may make the result a little less smooth.
- Adjust stickiness patiently: The dough is meant to be tacky. Oil your hands or use a scoop rather than adding lots of extra starch, which can make the rolls dry and firm. If it is very loose, allow a few more minutes for hydration before shaping.
- Mind the oven: Let the oven fully preheat before baking, and avoid opening the door repeatedly. These rolls should puff and set before they brown deeply; baking until dark can make them hard once cool.
Serving Suggestions
Serve pão de queijo warm, when its center is at its chewiest and the cheese is fragrant. The rolls are commonly eaten as a snack or at breakfast in Brazil, alongside coffee. They also work as an appetizer with a simple bowl of olives, sliced fruit, or a mild dip. For a more filling snack, split one and add a thin slice of ham or more cheese after baking.
Variations
Cheese choices vary among home cooks and regions. Parmesan contributes a salty, sharp flavor; a firm Brazilian cheese such as Minas curado is traditional where available. If it is hard to find, use a combination of Parmesan and mozzarella as written. A mild cheddar can replace the mozzarella, though it gives a more pronounced flavor and a slightly less stretchy center.
For a deeper tang, use all sour tapioca starch; for a milder roll, use sweet tapioca starch or a 50–50 blend. You can also add a pinch of black pepper or a tablespoon of finely chopped herbs. Keep additions modest so they do not change the dough’s moisture too much. For smaller party-size rolls, make 24 portions and begin checking them after 18 minutes.
Storage and Reheating
Cool baked rolls and refrigerate them in a covered container within 2 hours. They keep for 3–4 days refrigerated, though they will lose some of their crisp exterior. Reheat on a baking sheet at 350°F (175°C) for about 6–9 minutes, until hot through; a microwave warms them quickly but makes the crust soft. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS.
For longer storage, freeze fully cooled baked rolls in a sealed freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for about 10–14 minutes, checking that the centers are hot. You can also freeze the shaped, unbaked dough balls on a tray, then transfer them to a freezer bag. Bake from frozen at 375°F (190°C), adding roughly 5–8 minutes and checking for puffed, set rolls.
Frequently Asked Questions
What does pão de queijo mean in English?
Pão de queijo translates literally as “cheese bread.” It is often called Brazilian cheese bread in English, although it is more like a small, chewy cheese roll than a loaf.
Is pão de queijo gluten-free?
This recipe uses tapioca starch rather than wheat flour, so its ingredients are naturally gluten-free. Check the packaging on the starch, cheese, and other ingredients if you need to avoid gluten, since processing and cross-contact practices vary.
Can I make the dough ahead?
Yes. Shape the portions, cover them, and refrigerate for up to 24 hours before baking. They may need an extra minute or two in the oven when chilled. For longer advance preparation, freeze the shaped dough and bake it from frozen.
Why did my rolls turn out flat or dense?
Common causes include starch that was measured by volume too densely, dough that was too wet to hold its shape, or an oven that was not fully preheated. Weighing the starch, giving the scalded mixture time to cool slightly before adding the egg, and baking without opening the oven can help.
Can I use sweet tapioca starch instead of sour?
Yes. Sweet starch makes a milder roll and can produce a slightly denser texture than sour starch. Use the same weight, 240 g, and expect the flavor and puff to vary a little.
Are these rolls made with wheat flour?
No. Tapioca starch, made from cassava, gives the rolls their characteristic stretch and chew. Do not replace it cup-for-cup with all-purpose flour; the dough and finished texture would be very different.
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