Fogo de Chao Bread Rolls
Learn how to make Fogo de Chao Bread - the mouthwatering Brazilian cheesy bread that's yeast- and gluten-free
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees and grease a mini muffin tin.
- Pour the milk into a medium saucepan and add the butter and salt. Heat gently until the mixture comes to a low boil.
- 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.
- Next, add the cheese, eggs, sugar and oil. You should be left with a wet, sticky dough.
- Spoon the mixture into the muffin tins, filling each tin only about 2/3 of the way, then bake for 20 minutes.
- When cooked, the rolls should be puffed up and golden. Serve warm.