Pão De Queijo (Gluten-Free Brazilian Cheese Bread)

• 1/3 cups Canola/vegetable Oil
• 2/3 cups Milk
• 1 Tablespoon Kosher Salt
• 1-1/2 cup Tapioca Flour
• 1 Large Egg
• 1/4 cups Parmesan Cheese, Shredded
• 1/3 cups Queso Fresco, Shredded

1. Preheat oven to 350u0b0F. Line a baking sheet with parchment paper.
2. In a small saucepan, stir together oil, milk, and salt. Over medium heat, whisk and bring to a gentle boil. Remove from heat immediately.
3. 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 2-3 minutes. Dough should be just lukewarm at this point. If not, let cool for a few minutes more.
4. 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.
5. 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.
6. Bake for 25-30 minutes, or until rolls start to brown slightly. Remove from oven and eat while rolls are still warm.

vegetable oil, milk, kosher salt, tapioca flour, egg, ubc, queso fresco

Taken from tastykitchen.com/recipes/breads/pc3a3o-de-queijo-gluten-free-brazilian-cheese-bread/ (may not work)