Fogo de Chao Bread Rolls - Food Fanatic

Fogo de Chao Bread Rolls

    24 Servings


  • 2 cups Tapioca Flour
  • 1 cup Whole Milk
  • 1/2 cup Unsalted Butter
  • 1 teaspoon Salt
  • 1 1/4 cups Cotija Cheese, shredded
  • 2 Eggs, at room temperature
  • 2 teaspoons Granulated Sugar
  • 1 tablespoon Olive Oil


  1. Preheat oven to 350 degrees and grease a mini muffin tin.
  2. Pour the milk into a medium saucepan and add the butter and salt. Heat gently until the mixture comes to a low boil.
  3. Immediately transfer the mixture to a mixing bowl, then - using an electric hand mixer or stand mixer - gradually add the tapioca flour. Take care over this step, as the hot mixture may spit out at you.
  4. Next, add the cheese, eggs, sugar and oil. You should be left with a wet, sticky dough.
  5. Spoon the mixture into the muffin tins, filling each tin only about 2/3 of the way, then bake for 20 minutes.
  6. When cooked, the rolls should be puffed up and golden. Serve warm.
Dairy free brazilian cheese breads photo