Cooking and Serving: 45 minutes | 6 rolls
Ingredients
4. Garlic or Onion Flavored Rolls: Add garlic or onion powder to the dough for | Food processor fitted with steel blade | 5 ounces low moisture mozzarella cheese, pre-shredded, packaged
Description
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Servings: 6 rolls
Ingredients
4. Garlic or Onion Flavored Rolls: Add garlic or onion powder to the dough for
Food processor fitted with steel blade
5 ounces low moisture mozzarella cheese, pre-shredded, packaged
2 (100 g (weighed out of shell)) eggs, at room temperature
¼ teaspoon kosher salt
3 tablespoons (42 g) neutral oil, (grapeseed, canola, vegetable all work
2 ½ cups (300 g) tapioca starch/flour
5 fluid ounces low fat or whole milk, plus more, up to 2 ounces more per
Instructions
MAKE THE DOUGH
Add all ingredients except milk to food processor in the order listed, then.
add about 1/4 cup milk. Process with chute open for about 2 minutes.
Add more milk very slowly until the mixture comes together. Add between 5 and.
7 fluid ounces of milk, depending upon the moisture in your other.
Process for at least another minute. The dough will be very sticky and, when.
scooped with a silicone spatula, should fall off of it in a clump. The dough.
should not be dry and will firm up as it chills.
Transfer the dough to a large piece of plastic wrap, wrap tightly and chill.
for at least 30 minutes. To hurry it along, you can place the dough on a.
plate or small cutting board and chill it in the freezer. It will not freeze.
SHAPE THE DOUGH
Remove the dough from the freezer and unwrap the plastic.
Sprinkle a flat surface generously with tapioca starch, place the dough on.
top and sprinkle it with more tapioca.
Using a bench scraper or sharp knife, divide the dough into 6 equal parts.
With hands that have been dusted lightly with tapioca flour, gently shape.
each piece into a round then flatten into a disk about 1/2-inch tall,.
sprinkling with more flour as often as necessary to prevent sticking.
Place the rounds about 2 inches apart on the prepared baking sheet. Using a.
sharp knife, score each roll twice on top at a 45° angle, about 1/8-inch.
BAKE THE ROLLS
Place the baking sheet in the center of the preheated oven and bake for 20.
Working quickly, open the oven and slice a small hole in the top of each roll.
to allow steam to escape.
Close the oven door and continue to bake until lightly golden brown all over.
and firm on top, another 5 to 10 minutes depending upon the moisture in your.
Remove from the oven and allow to cool briefly before serving.
STORAGE SUGGESTIONS
Allow any leftover rolls to cool completely before slicing in half, then.
wrapping them tightly and freezing.
Defrost at room temperature for 30 minutes before toasting and serving, or.
defrost in the microwave and serve warm.
STORAGE SUGGESTIONS
Allow any leftover rolls to cool completely before slicing in half, then.
wrapping them tightly and freezing.
Defrost at room temperature for 30 minutes before toasting and serving, or.
defrost in the microwave and serve warm.
Notes
Originally posted on the blog in 2013. Video, text and some photos new. In 2019,
recipe method clarified.
Nutrition information is automatically calculated, so should only be used as an