Cheese Rolls (Gluten-Free)
User Reviews
5
Cheese Rolls (Gluten-Free)
Description
Cheese Rolls (Gluten-Free) are made with tapioca flour that forms a chewy dough when combined with hot milk, oil, and salt. After cooking this mixture, it is cooled, then enriched with egg and crumbly cheeses like queso fresco and grated Parmesan, which add creaminess and depth of flavor. The optional thyme adds a subtle herbal note to the dough.
The dough is kneaded until smooth and non-sticky, then formed around individual cubes of cheddar cheese, sealing them inside to create a stuffed roll. They are baked at 350°F (180°C) until cooked through, allowing the cheddar filling to melt inside, providing a delightful contrast between the soft exterior and gooey center. This preparation is typical of cheese breads from Brazil, though here adapted for gluten-free needs.
These rolls make a savory snack or accompaniment and can be customized by substituting cheese varieties to suit taste preferences. The recipe accommodates freezing unbaked rolls for up to two months, and leftover baked rolls should be stored in the fridge and briefly reheated for best texture.
Ingredients
- 2 cups tapioca flour 250 g
- ½ cup milk 120 ml, whole
- ¼ cup vegetable oil use extra to grease hands, 1 tablespoon
- ½ teaspoon salt
- 1 egg at room temperature, large
- 3.5 oz queso fresco crumbled, about 100 g
- 2 tablespoons Parmesan Cheese grated
- ½ teaspoon thyme optional, dried
- 15 cubes cheddar cheese ⅓ to ½-inch, medium or sharp, for filling
Instructions
- Line a large baking sheet with parchment paper. Preheat the oven to 350° F (180° C).
- Place the tapioca flour in a large bowl and set aside.
- In a small saucepan, mix the milk, oil, and salt together and bring to a boil. Pour the hot liquid mixture into the reserved bowl of flour, stirring well with a wooden spoon. Let it cool just enough to handle it using your hands.
- Mix in the egg, and then add the crumbled queso fresco and grated Parmesan. Sprinkle the thyme if desired. Knead the dough for about 2-3 minutes or until homogeneous. If needed, add more tapioca flour, spoonful by spoonful, until the dough does NOT stick in your hands anymore!
- Lightly grease your hands with vegetable oil. Using a tablespoon as measurement, make balls of dough and open an indentation in the center to fill in with a cube of cheddar.
- Close the dough around the cheese cube, seal tightly, and shape it into a round ball, making sure there aren't any gaps where the cheese is exposed.
- Place the rolls on the lined baking sheet and bake for 15 to 18 minutes or until they begin to lightly brown. Serve while warm accompanied by coffee, guaraná soda, caipirinha, or other beverage of your choice.
Notes
- Substitute Mexican queso fresco for Minas cheese when unavailable; it offers a similar mild, crumbly texture.
- Unbaked cheese rolls freeze well for up to 2 months; bake directly from frozen when desired.
- Store baked rolls in an airtight container in the fridge for up to one day, reheating briefly to avoid hardness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 146mg | 6% |
| Potassium | 28mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 97IU | 2% |
| Calcium | 59mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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