Cheddar filled Brazilian cheese rolls are naturally gluten-free and can be served for breakfast or as a snack or small party bites.
2cupstapioca flour250 g
1/2cupwhole milk120 ml
1/4cupplus 1 tablespoon vegetable oiluse extra to grease hands
1large eggat room temperature
3.5ozqueso frescocrumbled, about 100 g
1-2tablespoonsgrated Parmesan cheese
1/4 to 1/2teaspoonfresh thymeoptional (if using dried herbs, cut amount in half)
15cubesmedium or sharp Cheddar cheese for the filling1/3 to 1/2-inch
Line a large baking sheet with parchment paper. Preheat the oven at 350° F (180° C).
Place the tapioca flour in a large bowl and set aside.
In a small saucepan, mix the milk, oil, and salt together and bring to a boil. Pour hot liquid mixture into the reserved bowl of flour, stirring well with a wooden spoon. Mix in the egg, and then add the crumbled queso fresco and grated Parmesan. Sprinkle the thyme if desired. Knead the dough for about 2-3 minutes or until homogeneous.
Lightly grease your hands with vegetable oil. Using a tablespoon as measurement, make balls of dough and open an indentation in the center to fill in with a cube of cheddar. Close the dough around the cheese cube, seal tightly, and shape into a round ball, making sure there aren't any gaps where the cheese is exposed.
Place the rolls on the lined baking sheet and bake for 15 to 18 minutes or until they begin to lightly brown. Serve while warm accompanied by coffee, guaraná soda, caipirinha, or other beverage of your choice.
Minas cheese is used to make Brazilian cheese rolls in Brazil. Because it isn't easily available in the US, I suggested the Mexican queso fresco be used in this recipe since it is the most similar to Minas cheese.