Pao De Queijo (Cheese Buns)

• 4 cups tapioca flour, be sure to use kind without cornstarch
• 1 14 cups mozzarella cheese, shredded, minas cheese will also work
• 1 14 cups water
• 12 cup vegetable oil
• 1 12 tablespoons salt
• 3 eggs

1. Preheat oven to 450F.
2. In saucepan, combine water, oil, and salt.
3. Bring to boil.
4. In wide mixing bowl add tapioca flour.
5. Slowly pour water/oil/salt mixture over the tapioca flour while mixing.
6. Wait for it to cool to around room temperature.
7. Mix in cheese.
8. Knead in eggs one by one.
9. Dough should be sticky.
10. It should be the consistency that holds its shape, but still sticks to your fingers.
11. If mixture feels too dry mix in a little more water or milk.
12. If mixture is much to dry mix in another egg.
13. If dough is too wet add more tapioca flour.
14. Place spoonfuls of dough onto greased or non-stick backing sheet.
15. Bake roughly 30 minutes or until slightly golden.
16. Rolls will be slightly hardened on the outside, but still chewy, but not doughy or gooey.
17. Over cooked rolls will turn rock hard when cooled.

tapioca flour, mozzarella cheese, water, vegetable oil, salt, eggs

Taken from www.food.com/recipe/p-o-de-queijo-cheese-buns-264589 (may not work)