Cooking and Serving: 35 minutes | 8 rolls
Ingredients
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten | 3 tablespoons (42 g) extra-virgin olive oil | ⅔ cup (5 ⅓ fluid ounces) milk, at room temperature
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 8 rolls
Ingredients
food processor
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
3 tablespoons (42 g) extra-virgin olive oil
⅔ cup (5 ⅓ fluid ounces) milk, at room temperature
6 ounces sharp, hard cheese, grated (I used a blend of sharp cheddar and
¼ teaspoon kosher salt
2 ½ cups (300 g) tapioca starch/flour
Instructions
Preheat your oven to 400°F.
Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a blender or food processor, place the eggs, oil, eggs, milk, cheeses,.
Pour the relatively thin mixture into a large bowl and add about another 1.
1/2 cups tapioca starch. Mix to combine.
If the mixture still sticks to the spoon, add more tapioca starch tablespoonful and mix in until it pulls away from the spoon.
The dough should be tacky to the touch, but not gooey.
Divide the dough into 8 to 12 portions, depending upon the size you want.
Put about 2 inches apart on a prepared baking sheet and chill in the.
refrigerator for about 10 minutes if you’d like a rounder roll.
Roll into rounds and replace on baking sheet.
Place in the center of the preheated oven and bake until puffed and beginning.
to brown (15 to 18 minutes, depending upon size).
Notes
Originally published on the blog in 2013. In 2020, method improved, ingredient
balance tweaked a bit. Photos and video all new.
Nutrition information is automatically calculated, so should only be used as an
These Brazilian cheese bread rolls are made simply with tapioca starch, some
oil, cheese, and milk. With a thin outside crust and a chewy center. Naturally