Gluten-Free Brazilian Cheese Rolls
Crispy-outside, creamy-inside cheese rolls made with tapioca flour, butter, and Cotija cheese, infused with rosemary and cracked black pepper. These pão de queijo-style bites are baked golden in a muffin tin. Serve warm as an appetizer, snack, or side dish. This version uses McCormick spices and stands out for its bold herb and pepper seasoning, giving traditional Brazilian cheese rolls a more pronounced savory profile. Perfect for entertaining or as a make-ahead freezer staple.
Ingredients
Instructions
- 1
Preheat oven to 350°F and spray a 12-cup muffin pan with cooking spray.
- 2
Bring water, milk, and butter to a simmer in a medium saucepan over medium heat, stirring until butter melts.
- 3
Transfer the mixture to a heavy-duty stand mixer fitted with a paddle attachment.
- 4
Add tapioca flour and mix on medium-low speed for 4 minutes until smooth.
- 5
Gradually beat in eggs on medium speed.
- 6
Add Cotija cheese, rosemary, and black pepper; beat on low speed until well blended.
- 7
Divide batter evenly among muffin cups using an ice cream scoop.
- 8
Bake for 20 to 25 minutes until crusty and golden brown.
- 9
Run a knife around each roll to loosen from the pan.
- 10
Cool in pan on wire rack for 5 minutes.
- 11
Serve warm.
Tips
Use an ice cream scoop for even batter distribution, ensuring uniform baking and consistent texture across all rolls.
Serve rolls warm for the best creamy interior; at room temperature, the inside will firm up slightly but remain delicious.
Good to Know
Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a 300°F oven for 5 minutes to restore crispness.
Prepare batter up to 4 hours ahead and refrigerate covered. Divide into muffin cups and freeze for up to 3 months; bake from frozen, adding 5-8 minutes to bake time.
Serve warm as a side with soups or stews, as an appetizer at parties, or as a savory snack with coffee or tea.
Common Mistakes
Do not overmix the batter after adding eggs to avoid dense, gummy rolls; mix on low speed until just combined.
Do not skip cooling for 5 minutes before removing from the pan to prevent rolls from falling apart or sticking.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cheese instead of Cotija?
Yes. Parmesan, Pecorino Romano, or even aged cheddar work well. Use the same amount, though harder cheeses may need a minute longer to melt into the batter.
What if the batter is too thick to scoop?
Warm it slightly or let it cool slightly to reach scoopable consistency. If it's still stiff, it's likely correct; tapioca batters are naturally thick and sticky.
How long can I keep frozen rolls before baking?
Frozen unbaked rolls keep for up to 3 months. Bake directly from frozen, adding 5-8 minutes to the standard baking time. No thawing needed.