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basketfull of brazilian cheese rolls
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5 from 9 votes

How to Make Brazilian Cheese Bread

Missing bread? Like cheese? Here's a treat for you: How to Make Brazilian Cheese Bread. These delicious little breads are a one-bowl recipe, quick to mix up and bake. They are naturally gluten-free with a blend of tapioca and cassava flour. 
Course Snack, Side Dish
Cuisine Brazilian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 18 Rolls


  • Muffin tins
  • Mixer
  • Mixing bowls
  • Cookie scoop, 2 tablespoon size


  • 1 stick (4 ounces) butter unsalted (or if using salted butter, reduce the salt to 1/4 teaspoon)
  • ¾ cup cassava flour see note
  • 2 ¼ cups tapioca)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups shredded mixed Mexican cheeses or mozzarella
  • 1 cup parmesan cheese shredded
  • 2 eggs
  • 1 ⅓ c milk or more to make a workable batter


  • 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.


Or use 3 cups tapioca flour
I use the hand mixer for this rather than my food processor, much as I love it for other recipes. The food processor will chop up the cheese more than a hand mixer or a spoon and I like the visible bits of cheese. Also, the food processor needs more clean-up than a mixer and bowl.
If you want to roll yours by hand and it is too sticky to roll into balls, dust your hands with flour before separating the dough into small pieces.