Ingredients:

  • 1 cup Whole Milk
  • 1/2 cup Neutral Cooking Oil (Canola or Vegetable)
  • 1 tsp Kosher Salt
  • 2 cups Tapioca Starch (Polvilho Doce/Sweet Tapioca Starch)
  • 2 Large Eggs (Room temperature)
  • 1 1/2 cups Grated Hard Cheese Blend (Parmesan and Mozzarella)

Instructions:

  1. Combine the milk, oil, and salt in a medium saucepan. Bring the mixture to a rolling boil over medium-high heat.
  2. Place the tapioca starch in a large mixing bowl. Once the liquid is boiling, immediately pour the hot liquid mixture over the starch. Mix vigorously until a shaggy, lumpy dough forms and no dry starch remains.
  3. Allow the mixture to cool for 5–10 minutes until it is warm to the touch.
  4. Add the grated cheese and one egg at a time to the dough, mixing thoroughly after each addition until a thick, smooth, sticky batter forms.
  5. Preheat oven to 400°F (200°C). Lightly grease a muffin tin or line a baking sheet with parchment paper.
  6. Using a small scoop or oiled hands, portion the sticky batter into balls, about 1.5 inches (4 cm) in diameter, and place them evenly into the prepared tin or sheet.
  7. Bake for 25 to 30 minutes, rotating the pan halfway through, until the rolls are puffed and golden brown.
  8. Remove from the oven and let cool slightly on the pan for 5 minutes before transferring to a wire rack. Serve warm.