Pan De Queijo Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it so the rolls won't stick.

Heat liquids

In a small saucepan combine 1 cup whole milk, 2 tablespoons butter, and 1/4 cup neutral oil. Heat over medium until butter melts and the mixture just starts to simmer at the edges (do not boil). Remove from heat immediately.

Combine with tapioca

Place 3 cups tapioca flour in a large mixing bowl. Pour the hot milk/oil/butter mixture over the tapioca flour. Stir with a wooden spoon or spatula until the mixture is well combined and smooth — it will be sticky and gelatinous. Allow to cool for 8–10 minutes until warm but not hot (warm 110–120°F / 43–49°C is fine) so it won't cook the eggs when added.

Add eggs and warm milk

Beat the 2 large eggs lightly in a small bowl. Add the 1/4 cup warm milk and 1 teaspoon salt to the eggs, whisking to combine. Gradually add the egg/milk mixture to the tapioca dough, stirring constantly until incorporated. The dough will be moist and sticky.

Incorporate cheeses

Add 1/2 cup grated Parmesan and 1 cup shredded mozzarella (or substitute) to the dough. Mix thoroughly until the cheeses are evenly distributed and the dough becomes cohesive and slightly elastic. If the dough feels excessively dry, add up to 1–2 tablespoons additional warm milk; if too wet, add 1–2 tablespoons tapioca flour.

Form balls

With lightly oiled hands or using a cookie scoop (about 1.5 tablespoons to 2 tablespoons capacity), portion dough into 1–1.5 inch balls. Roll between palms to smooth. Place balls about 1 inch apart on the prepared baking sheet. The dough is sticky — oiling hands and scoop prevents sticking.

Brush and score (optional)

Brush the tops lightly with 1 tablespoon olive oil or melted butter and, if desired, sprinkle with extra grated cheese (about 2 teaspoons) for a cheesier crust.

Bake

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the tops are puffed and lightly golden. Pan de queijo should puff up and form a light crust; interior will be airy and slightly chewy.

Cool slightly and serve

Remove from the oven and allow to cool on the baking sheet for 5 minutes. Transfer to a rack and serve warm. Pan de queijo are best served the day they are baked, warm and slightly gooey inside.

Make-ahead & reheating

To freeze: bake as directed, cool completely, and freeze in an airtight container. Reheat from frozen in a 350°F (175°C) oven for 8–12 minutes until warmed through. Alternatively, reheat refrigerated rolls in a 350°F oven for 5–8 minutes or microwave for 20–30 seconds (microwave reduces chew/crispness).