Known as pão de queijo in Brazil, these chewy-in-the-middle, crispy-on-the-outside, deliciously cheesy, miraculously gluten-free rolls are crowd-pleasers no matter what you call them. Reminiscent of French gougeres, pão are best served warm the same day you bake them although they can be used as sandwich rolls the next day. Be sure to bring your egg to room temperature so the rolls cook evenly. Traditional pão run on the small side so mini-muffin pans are ideal, but you can use a standard muffin pan too.