Copycat “Fogo De Chao” Brazilian Cheese Rolls. Pão de Queijo — Brazil’s legendary cheese bread — is what happens when tapioca flour, Parmesan, and pure culinary chaos join forces to create the chewiest, stretchiest, most addictive little cheese bombs on Earth. Naturally gluten‑free, dangerously delicious, and scientifically impossible to eat “just one.”
These little beauties puff up in the oven like they’re trying to escape, then settle into that perfect golden, cheesy, pull‑apart texture that makes your family hover around the kitchen like hungry vultures. Our crew LOVES these — like, “make a double batch or suffer the consequences” love. And now you can whip them up fresh anytime… no passport to Brazil required.
Copycat Fogo De Chao Brazilian Cheese Rolls
Copycat “Fogo De Chao” Brazilian Cheese Rolls is a must try recipe. You will love these soft, cheesy, restaurant style rolls. You can make these at home and not have to pay expensive restaurant prices. This is one my family loves and always eat every last one.
12
servings15
minutes15
minutes180
kcal30
minutesKeep the screen of your device on
Ingredients
2 large eggs
1/2 cup olive oil
1 cup milk
10 ounces tapioca flour (or cassava flour)
1 1/2 cups grated Parmesan cheese
1 teaspoon salt
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.
Recipe Video
Thank you
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For another cheesy bread to serve with dinner, try our Easy Homemade Cheese Beer Bread.