Pao de Queijo
Chewy Brazilian cheese rolls made with tapioca starch, eggs, milk, oil, and plenty of cheese.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat milk, oil, and salt until steaming.
- 2
Stir the hot liquid into tapioca starch until it looks crumbly.
- 3
Beat in eggs one at a time.
- 4
Fold in cheeses until the dough is sticky and scoopable.
- 5
Bake small mounds until puffed and lightly golden.
Cook notes
Tips
Use a small scoop for evenly sized rolls.
The dough should be sticky; lightly oil your hands if shaping by hand.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Eat warm for the best chewy texture.
- Store baked rolls for 2 days and refresh in a warm oven.
Substitutions
- Use sharp cheddar instead of mozzarella for a stronger cheese flavor.
- Use whole milk or 2 percent milk; both work well.
What to Serve With
- Serve with coffee as a snack.
- Pair with soup, salad, or grilled meats.
Common Mistakes
- Do not replace tapioca starch with wheat flour because the texture will be completely different.
- Do not overbake; the rolls should stay chewy inside.
Recipe FAQ
Is pao de queijo gluten-free?
Yes. Tapioca starch is naturally gluten-free, but check cheese labels if needed.
Can I freeze the dough?
Yes. Freeze scooped dough balls, then bake from frozen with a few extra minutes.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
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Skillet
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Chef knife
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Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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