Preheat your oven to 200°C (about 390°F) and line or lightly oil a baking sheet.
In a saucepan, combine Whole Milk, Water, Neutral Oil and Salt and bring just to a gentle simmer — do not boil.
Place the Sour Tapioca Starch in a heatproof bowl and pour the hot liquid over it; stir vigorously until a smooth, slightly sticky dough forms. Let it rest a few minutes to cool slightly.
Beat the Eggs lightly and add them to the dough one at a time, mixing well after each addition until the mixture becomes glossy and elastic.
Fold in the grated Queijo Minas Meia-Cura until evenly incorporated and the dough is cohesive.
With lightly oiled hands or a spoon, form the dough into walnut-sized balls and place them on the prepared baking sheet, leaving space between each for puffing.
Bake for about 15–25 minutes, until the rolls are puffed and lightly golden on top.
Serve warm so they’re soft and chewy inside — enjoy them fresh from the oven.
