Brazilian Cheese Rolls – where have these been all my life?! Crusty outside, stretchy inside. An added bonus for those of you who have a problem with gluten: they’re gluten-free!
I recently watched an America’s Test Kitchen episode that featured these yummy rolls. The gluten-free aspect caught my attention. Even though I’m not gluten-free myself, I like to expand my horizons and post recipes for people with a variety of needs.
Note: It can be a little tricky to find the tapioca flour (also called tapioca starch). It, most likely, will be found in the area where the alternative flours in small bags are kept. I was only able to find Bob’s Red Mill brand in my area.
Note: Weighing flour is always the best way to go – especially with tapioca flour. It’s very powdery (like cornstarch), and using a measuring cup will give you vastly different amounts, which may make a difference.
Note: If you like, you can try different cheeses.
BRAZILIAN CHEESE ROLLS – makes 8 3″ rolls
- 12 oz (about 3 cups) tapioca flour
- 2 tsp kosher salt (or 1 tsp of table salt)
- 1/4 tsp baking powder
- 2/3 cup + 2 T milk (175 ml) (I used 1% milk)
- 1/2 cup (125 ml) olive oil (you can use vegetable oil, too)
- 1½ T butter
- 2 eggs
- 3½ oz (1¼ cups or 50 grams) Parmesan cheese, grated
- 3½ oz (1¼ cups or 50 grams) Pecorino-Romano cheese, grated
- optional: egg wash – 1 egg + 1 T water + pinch of salt), beaten together
In the large bowl of your electric mixer (if you don’t have an electric mixer, just use a large bowl and mix by hand), put the tapioca flour, salt, and baking powder. Gently swirl together to blend. 
Put the milk, olive oil, and butter in a small saucepan. Over a low/medium flame, bring just to a boil, stirring constantly. Immediately pour into the flour.
Turn the mixer on low and beat until all the flour is incorporated – about 1-2 minutes. (It will look rough and crumbly.) 
Add in the eggs and mix on low speed. Once it looks creamy (like frosting), continue to beat another minute.
Add in the cheeses, and mix just to blend on low. 
Scrap down the dough and smooth top. Cover bowl and refrigerate at least 2 hours – this will firm up the dough, making it easier to work with. 
Preheat oven to 450º Fahrenheit, rack in the middle position. (Don’t short-change the temperature.)
If using an egg wash, beat together 1 egg with 1 T water and a pinch of salt. I highly recommend using an egg wash – it gives the rolls an appetizing sheen.
Score the dough into 8 even wedges. 
Using a large spoon, scrap out each wedge and roll into a smooth ball (it helps to have one of your hands wet so the dough doesn’t stick). Place each ball on a parchment lined baking sheet. They’re going to rise as they bake, so make sure to space them. One large sheet will hold all 8 rolls.
Using a pastry brush, paint the sides and tops of rolls with the egg wash. 
I’m going to use all caps because this is important!: PLACE SHEET IN OVEN, THEN IMMDEDIATELY LOWER TEMPERATURE TO 375º F. (The initial high heat is important to give the rolls a spring, but you need to lower it so they don’t burn.) Bake for about 40 minutes (yes, this is a long time). Remove to wire rack to cool enough to handle – about 5 minutes before eating.
I’ve been a from-scratch cook for as long as I can remember, pushing the boundaries over the years as to what I would make and what I would buy. (Puff pastry and filo dough are still on my “never in a million years” list.)
In another small bowl whisk 
Pour egg white mix into the flour mixture and blend together with a spoon, until all flour is incorporated.
Lay out a sheet of parchment paper (NOT waxed paper). Place the dough in the middle and form it into a square with your hands – this will help the dough roll into a rectangular shape.
Cover with waxed paper (or parchment). Roll out the dough to a 12″x10″ rectangle – or as close as you can get. Mine was nowhere near that – it really doesn’t matter. The dough should be of even thickness – 1/16th inch. The bands really helped with that.
Carefully remove waxed paper and set it aside. 
Beat the remaining 
Sprinkle on the seed blend you set aside. Cover with the waxed paper and gently run your hand over top to press in the seeds. (Without the waxed paper the seeds will stick to your hand.) Remove and discard waxed paper. Lightly score top with a dull knife to desired shapes. 
Slide parchment onto a rimless baking sheet (I prefer silver colored). Bake at 375º F for 14-18 minutes, rotating sheet halfway through baking time to promote even baking, until lightly browned. The edges always turned darker for me.
Slide parchment onto wire rack to cool completely. Break apart crackers at scored lines.
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