THESE LIGHT AND AIRY ROLLS are a variation of pão de queijo, cheese rolls served in Brazil. The exterior is crispy while the interior is soft and eggy, similar to a cream puff.
MAKES 18 ROLLS
8 tablespoons (1 stick)/110 g unsalted butter, sliced
½ cup/118 ml whole milk
1 tablespoon/15 ml Dijon mustard
½ teaspoon/3 g fine salt
2 cups/250 g tapioca flour
2 large eggs
⅔ cup/75 g grated sharp Cheddar cheese
Freshly ground black pepper as desired
Preheat the oven to 375°F/190°C and line 2 baking sheets with parchment paper or silicone baking mats.
Combine the butter, milk, mustard, and salt in a small saucepan and bring to a boil over medium-high heat, stirring occasionally. Remove the pan from the heat and add the tapioca flour all at once. Beat until smooth, using a wooden paddle or wide wooden spoon. Place the saucepan over high heat and beat the mixture constantly for 1 to 2 minutes, or until it forms a mass that pulls away from the sides of the pan and begins to form a film on the bottom of the pot.
Transfer the mixture to a food processor fitted with the steel blade. Add the eggs, one at a time, beating well between each addition and scraping the sides of the work bowl between each addition. Then add the cheese and pepper and mix well again.
Using a soup spoon dipped in cold water, form the dough into 2-tablespoon/30 ml mounds on the baking sheets, allowing 2 inches/5 cm between the puffs. Bake the rolls for 18 to 20 minutes, or until lightly browned. Allow the rolls to cool for 10 minutes on the baking sheet, then serve immediately.
NOTE:
The rolls can be prepared up to 6 hours in advance and kept at room temperature. Reheat the rolls in a microwave oven. Microwave on HIGH (100 percent power) in 20-second intervals until hot.
VARIATIONS:
• Substitute freshly grated Parmesan, Romano, or Asiago cheese for the Cheddar.
• Add ¼ cup/28 g of finely chopped cooked bacon or ham to the dough.
• Add 3 tablespoons/20 g of finely chopped sun-dried tomatoes to the dough.