Copycat Fogo De Chao Brazilian Cheese Rolls

Directions

• Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper.
• Heat the liquids. In a medium saucepan, combine the milk, olive oil, and salt. Heat over medium heat until the mixture just begins to boil, then remove from the heat immediately.
• Add the flour. Pour the hot milk mixture over the tapioca flour in a large bowl. Stir until a thick, sticky dough forms. The mixture will be lumpy at this stage.
• Cool the dough slightly. Transfer the dough to a stand mixer fitted with the paddle attachment. Mix on low speed for 2–3 minutes, or until the dough is smoother and cool enough to touch.
• Add the eggs. With the mixer running on low speed, add the eggs one at a time, mixing well after each addition until fully incorporated.
• Add the cheese. Mix in the grated Parmesan cheese until the dough is smooth, stretchy, and evenly combined.
• Portion the dough. Lightly dip a cookie scoop in hot water to prevent sticking. Scoop rounded portions of dough onto the prepared baking sheets, leaving about 1 inch of space between each piece.
• Bake. Place the baking sheets in the oven and immediately reduce the oven temperature to 350°F (175°C). Bake for 10–15 minutes, or until the cheese breads are puffed and lightly golden.
• Serve. Let cool for a few minutes before serving warm.