Cheese Rolls

(Pao de Queijo)
From Café Brazil by Michael Bateman

Makes 12


1 2/3 cups tapioca flour
4 tablespoons sunflower oil
generous pinch of sea salt
1 free-range egg, beaten
6 tablespoons plain yogurt
½ cup freshly grated hard cheese, preferably Parmesan


1. Preheat oven to 450ºF

2. Sift the tapioca flour into a bowl. In a saucepan, combine the oil and salt with 6 tablespoons water and bring to a boil. Slowly pour onto the tapioca, stirring it to a stiff dough with a wooden spoon.

3. When the dough has cooled slightly, stir in the egg, then the yogurt and, finally, the cheese.

4. Grease your hands with an oily piece of paper towel, then form the dough into 12 balls. Arrange them on a nonstick baking sheet. Put into the oven and immediately reduce the temperature to 350ºF. Bake for 25-30 minutes. You should be able to tell that the rolls are done by the appetizing smell, but you can test for doneness by inserting a skewer –if it comes out clean they are ready. Cool on a wire rack.

Best when served right out of the oven. Not as good when reheated later.