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Bread, Pizza & Focaccia

Cheese rolls

cheese rolls

These cheese rolls remind me the Brazilian typical pão de queijo. They aren’t the same, I admit. But they make a respectable imitation. They are good at any time, for an aperitif and I am already thinking about preparing them again when my children will be home next time.

They are really easy to prepare. When I first read the recipe it seemed to be to have many passages – but they are so quick that it really doesn’t bother because the dough comes out perfectly.

I found this recipe on the blog Italian Notes, and I have changed a few things. I used half mustard and no pepper. I used Parmesan instead of pecorino cheese, as I prefer its taste to pecorino, which is stronger.


  • 1 cup / 250 ml water
  • 0.11 pounds / 50 g butter
  • 1/2 tsp salt
  • 0.33 pounds / 150 g flour
  • 2 eggs
  • 1/2 tsp mustard
  • 0.11 pounds / 50 g grated Parmesan cheese


  1. Turn on the oven 356°F/180°C.
  2. Put water, butter and salt in a casserole and bring it to boil.
  3. Remove the casserole from the heat and add flour.
  4. Put it back on gas and mix the flour well until dough becomes glossy, well combined  and does not stir to the sides of the casserole.
  5. Turn off the gas and add 1 egg at a time.
  6. Add mustard and grated cheese.
  7. Line a baking pan with parchment paper.
  8. Use a sac a poche or two teaspoons to form small balls like walnuts.
  9. Bake for 20/30 min or until lightly golden.
  10. Serve warm or at room temperature.
  11. Buon appetito!

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