Recipe by: Maria Fernanda de Genaro

Source: from Brazil a cook’s tour by Christopher Idone

Serves: Makes 24 rolls



  • 1 cup polvilho azedo flour (same as tapioca starch)
  • ½ cup + 2 Tbsp all-purpose flour
  • 1 tsp salt
  • ½ tsp rapid-rise dry yeast
  • ¼ cup + 2 Tbsp grated parmesan cheese
  • ½ cup milk
  • 3 Tbsp unsalted butter, melted
  • 1 large egg, beaten


  • In a large bowl combine the polvilho flour/tapioca starch, flour, salt, yeast, and parmesan cheese.
  • In a small saucepan, warm the milk over low heat, then remove and add the butter.
  • When the butter is melted, pour the liquid mixture over dry ingredients.
  • Combine the ingredients with a wooden spoon.
  • Add the egg and stir until combined.
  • Cover and set aside for ½ hour.

Preheat the oven to 180 C (350 F)

  • Using a teaspoon, spoon the dough in small rounds onto an ungreased baking sheet
  • Bake for 15 to 20 minutes, or until lightly golden.

Download PDF here: Brazilian Pao de Queijo (Cheese Rolls) Maria Fernanda de Genaro