Makes 16
Literally translates to “bread of cheese”…how can that not be delicious? Quick, easy, and fantastic every time.
Ingredients
- 1 large egg
- 1/2 cup milk
- 1/4 cup sunflower oil
- 1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
- 1/2 tsp salt
- 1/4 cup grated cheddar cheese* (preferably medium or sharp)
- 1/4 cup grated Parmesan cheese
- Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add such as rosemary and or garlic powder,
Instructions
- Preheat oven to 200C. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
- Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm.
Notes
- You can play around with the cheese.
- Keep in mind, these actually don’t re-heat well, so I recommend making and eating fresh.