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Brazilian Cheese Rolls

Mmmm…Cheesy, gooey goodness! I was first introduced to these incredible rolls when my sister Cathy moved back to the U.S. from Brazil. Of course, my hubby had to make them…

This is Brazil’s most popular and universal form of bread. Some rolls are made with wheat flour, but this feather-light version uses tapioca flour, derived from the roots of the cassava plant. Also, plain yogurt is used in place of milk. These are very chewy rolls~ a different texture from what we are used to here in the States. I got this recipe from Café Brazil by Michael Bateman. Very easy to make~ once you try these rolls, you’ll want to share them with your family and friends. Enjoy.  Tom~

Brazilian Cheese Rolls

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

Preheat the oven to 450 F. / 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 flour, stirring it to a stiff dough with a wooden spoon. / When the dough has cooled slightly, stir in the egg, then the yogurt and, finally, the cheese. / Grease your hands with an oily piece of paper towel, then form the dough into 12 balls (I personally found the dough to be too sticky to roll into balls~ instead; I used a tablespoon to place the wet dough onto the baking sheet). Arrange them on a nonstick baking sheet. Put into the oven and immediately reduce the temperature to 350 F. Bake for 25 to 30 minutes. You should be able to tell 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. Makes 12

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