Makes 30 rolls
INGREDIENTS
1 lb polvilho sour (manioc starch)
1 lb polvilho sweet (manioc starch)
1/4 lb grated cheese feta cheese
1/4 lb parmeggiano cheese
2 cups milk
5 eggs
2 tbs butter
2 tbs salt
1/2 cup milk if needed when kneading the dough
2 tbs vegetable oil (to coat hands)
*Manioc starch is flour-like ingredient that is derived from the Cassava. If you cannot find this, you may substitute it with Tapioca Flour.
METHOD
1 Place both polvilho in a large bowl. Boil the milk with the butter and the salt and pour over the polvilho at once.
2 Working with two forks, mix it gently so the liquid go through the flour. The result will be lumpy and not uniform. When it is possible to touch with your fingers, begin by kneading the dough like bread, until it becomes more homogeneous. Add one egg at a time kneading each time until the egg is incorporated in the mixture.
3 Add the cheese and gently mix it as you keep kneading. In case the dough seems too hard, add some milk to soften it. Cover with a wet cloth and let it rest for 15 minutes. Pre heat the oven to 400 F. Coat a cookie sheet with oil or use parchment paper.
4 Coat your hands with oil. Take some dough in your hands and make balls strawberry size or work with two desserts spoons making an oval shape (quenelle).
5 Place the balls on the cookie sheet leaving 1/2 inch in between balls. Bake it for 20 minutes. Lower the heat to 375 F and let it bake for 10 more minutes. Serve it warm.
For more Brazilian food see these recipes…
Zesty Brazilian Caipirinha Mousse
Brazilian Dessert: Quindim (Coconut Custard, Bahía Way)
Brazilian Amazon Fish with Malagueta Hot Pepper Sauce
Moqueca: Beautiful, Brazilian & Tropical Fish Stew
Recipes and images from The Brazilian Table by Yara Roberts… buy it here
