Gluten Free Brazilian Cheese Rolls

Ingredients:

• 1 cup whole milk
• 4 tablespoons (2 ounces or 1/2 stick) unsalted butter, cut into pieces
• 1/4 neutral-flavored oil
• 2 cups plus 2 tablespoons tapioca flour/starch
• 1/8 teaspoon salt
• 2 large eggs
• 1 cup freshly grated Parmigiano Reggiano Cheese (or other firm cheese or combination)

Instructions:

1. Preheat the oven to 350ºF, (360ºF, if possible).
2. Add the milk, butter, and oil to a small saucepan. Bring to a boil over medium heat, stirring constantly. Once the mixture comes to a boil, remove from heat and pour into the (heat-proof) bowl of your heavy-duty mixer.
3. Fit the mixer with the paddle attachment and add tapioca flour and sprinkle in the salt. Mix on medium speed until combined.
4. Add egg one at a time, mixing after each addition.
5. Fold in the cheese, also using the paddle attachment.
6. Using floured hands, (I like to use potato starch, but you can use tapioca flour/starch), roll scoops of dough into golf-sized balls. Transfer dough balls to an ungreased baking sheet.
7. Bake 20 to 25 minutes or until the rolls become puffy and golden brown. Serve warm.

Tips

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