PĆO DE QUEIJO
(Cheese rolls from scratch)

Like many Brazilian foods, Pćo de Queijo from scratch is tricky to prepare. It is difficult to make the balls rise as much as the prepared mix. Also, the rolls can harden very easily if left overnight. Then, after years making pćo-de-queijo we came up with this recipe from one friend in our city of Belo Horizonte. Now we just make pćo de queijo using this recipe because there’s no need to cook the manioc starch and the rolls will rise guaranteed. The secret is to use mashed potatoes in the dough.

2 lb of manioc starch (polvilho). You can use either sweet or sour manioc starch. Some people complain that sour manioc starch causes heartburn, however sour manioc starch makes the rolls rise more. It is your choice.
1lb of mashed potatoes (just cooked potatoes, mashed with no salt or oil).
2 tablespoon margarine
1/2 cup vegetable oil
4 eggs
1 teaspoon salt
3 1/2 oz grated parmesan cheese
2 cups (500ml) milk

Preheat oven to 350° F. The mashed potato should be cool before using. In a large bowl, mix all ingredients except the milk. Then add the milk slowly while you mix until you get a soft dough. Place 1 inch balls spaced in a unbuttered cookie sheet and bake at moderate oven (350 F) for about 20 minutes or until golden brown.
Makes about 50 rolls.