Pão de queijo (Cheese bread or cheese rolls)

Hana Sokol (these are a spot on knock-off of the cheese balls at the Brazilian grills -Tucanos,Rodizio, Braza Grill)

1 c. water
1 c. of milk
1/2 c. oil
1 tsp. salt
1 pkg. tapioca starch (450 g)
2-3 eggs
200 g parmesan cheese

Bring to boil in a big pan the water, the milk, the oil and the salt. Remove the pan from the heat and add the tapioca starch. Mix well with a wooden spoon and let it cool down. Put the mixture in a bowl, add the eggs and knead well. Add the grated cheese and keep kneading until the dough is smooth. Roll 1 tablespoon of mixture into small balls. Tip: Grease your hands with oil before making the balls. Wash your hands once in a while if necessary. Place the balls on a baking tray greased with oil or lined with baking paper. Bake the cheese rolls in hot oven (350 degrees) for about 20 minutes or until golden brown. Put the cheese rolls in a basket and serve them warm.

This Tapioca starch is the only hard thing. You have to buy it at an asian market. But they are dirt cheep. Only a 99 cents per bag. And it takes about one bag per batch. So I just buy a bunch at a time. The bags are really small and white because the starch is white. In her explanation she says you can use your bread mixer to mix the dough. So I assume that waiting for it to cool is only because you can't kneed it hot. So when I make it it goes straight from the pot to the mixer and when the consistency is right I start rolling it out (oiling your hands is really essential). It's pretty fast. Bob says that Brazilians probably kneed it just from lack of having mixers. Also I have found that the best way to preserve left overs is to refrigerate and then warm in microwave. The consistency changes if left out over night. They don't increase in size very much so you can put about 30 per baking sheet.