Melt butter in microwave and put it aside.
Mix flours and cheeses in a deep bowl.
I use a wooden spoon or a hand mixer, but you can do this in a food processor if you prefer, see note.
Add eggs, salt, baking powder and continue mixing.
Mix in the milk; the dough will be very thick.
Add butter and mix until you have a sticky dough.
I use a 2-tablespoon scoop for my breads and a muffin tin for baking, so it's ok for the dough to be sticky. (see note for hand rolling the breads). If you use a non-stick muffin tin you don't need to oil the pan, but I some times do just to be safe. Coconut or MCT oil is best.
I usually start preheating the oven now, which will give the rolls a little extra time to hydrate. Preheat to 400 Degrees F.
Add a little milk if needed for a scoopable batter. Place one scoop into each well, and you should get about 18 rolls.
If rolling the dough into balls, dust your hands with flour to reduce sticking. place them on a parchment-lined baking sheet about 1 inch apart from each other.
Once oven is hot, bake for about 15 minutes in the bottom rack or until the bread looks golden-brown. (It takes about 17 minutes in high-altitude Denver)
Let them cool for 10 minutes.
Brazilian cheese breads should be refrigerated if not consumed within two hours; any that are not eaten within three days can be frozen for up to 3 months.