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Pao de Queijo (Gluten-free Brazilian Cheese Bread)



Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a small saucepan, stir together oil, milk, and salt.
Over medium heat, whisk and bring to a gentle boil.
Remove from heat immediately.
Add tapioca flour to the liquid and stir until thoroughly combined and no dry flour remains.
Add the dough to the bowl of a stand mixer.
Mix the dough at medium-low speed for 23 minutes.
Dough should be just lukewarm at this point.
If not, let cool for a few minutes more.
With the mixer on medium-low, beat the egg into the dough.
Scrape down the sides and add in cheese.
Continue beating on medium-low until fully-combined.
Using an ice cream scoop, placed rounded mounds of the dough onto the parchment-lined baking sheet.
Wet the ice cream scoop if dough starts to stick.
Bake for 2530 minutes, or until rolls start to brown slightly.
Remove from oven and eat while rolls are still warm.