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1. 

   Pao de Queijo
   
   Heat milk, butter and salt over medium heat, until it begins to boil. Remove from heat and quickly stir in the tapioca flour. Allow to cool completely. Lightly grease two baking sheets.

2. 

   Once cool, turn oven on to 400F. Transfer dough to a bowl and knead in eggs a little bit at a time until dough is free of lumps. Add cheese and knead again until smooth. Knead tablespoon sized clumps of dough into spheres and place them on the baking sheets, well spaced apart. Cook for about 15 minutes, until tops are lightly browned. The insides may still seem a little doughy or gooey while warm.

3. 

   

   Remove from oven and transfer immediately to a plate or cooling rack; if the rolls cool while sitting on the oiled pans they will absorb the oil and lose the crispness at the bottom.
   
   (I ate mine with some dal bukhara for dinner–it was quite fantastic.)