Fogo de Chao Rolls, also known as Brazilian cheese puff bread, are easier to make at home than you think! This gluten-free bread is also yeast free and only takes 30 minutes!
In an attempt to not be totally put off by his birthday wishes I try to focus on the positive. In this case it is the Cheese Puff Bread, market table and the famous Fogo de Chao Bacon. These little nuggets are my version of Fogo de Chao Brazilian Bread.
I researched recipes and found numerous variations. Many had ingredients difficult to find in the states or at least in Baltimore City. Below is the closest I could make with local and easy to find items. The most obscure will be the tapioca flour and maybe Cotija cheese, which I was able to easily find at Whole Foods.
Most people believe the chewy center is melted cheese and to some extent they are correct. It is cheese and uncooked dough. Basically you under cook to produce a doughy center. They do get to a high enough temperature to eliminate potential raw eggs issues. Another plus? These golden nuggets require no yeast, therefore no rising, which results in a homemade dinner roll in under 30 minutes! And this is a gluten-free bread! Please indulge in these buttery, two bite cheesy heaven poppers. You’ll thank me!
Scroll on down for even more easy bread recipes!
- Texas Roadhouse Rolls
- Texas Roadhouse Honey Cinnamon Butter
- Carrabba’s Italian Bread Dip
- Peter Luger Steak Sauce
- Fogo de Chao Brazilian Cheese Puff Bread
- Orange Julius
- Japanese Ginger Dressing
- Red Lobster Cheddar Bay Biscuits
- In-N-Out Burger Animal Style Fries
Watch us make them!
Make sure you PIN Fogo de Chao Rolls!
- 2 cups tapioca flour
- 1 cup whole milk
- 1/2 cup unsalted butter
- 1 teaspoon salt
- 5 oz Parmesan or Cotija cheese finely shredded
- 2 eggs at room temperature
- 2 teaspoons sugar
- 1 tablespoon olive oil
- Cooking Spray
Preheat oven to 350 degrees. Grease the inside of a mini muffin tin with cooking spray.
In a medium sauce pan, combine butter, salt and milk. Bring to a low boil.
As soon as mixture boils, transfer it to a mixing bowl. Using an electric hand mixer or stand mixer, slowly add in tapioca flour. Be very careful because the mixture can spit out and it is hot!
Add in cheese, eggs, sugar and oil. Mixture will be the consistency of a wet bread dough. It is very sticky and moist.
Spoon dough into individual muffin tins to about 2/3 full.
Bake for 20 minutes. Puffs will start to puff right out of the tin and be golden brown on the tops.
Serve while warm. Enjoy!
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