DELICIOUS AND GLUTEN-FREE—TAPIOCA ROLLS!
Servings Prep Time
242 inch puffs 20minutes
Cook Time Passive Time
25minutes 45minutes
Servings Prep Time
242 inch puffs 20minutes
Cook Time Passive Time
25minutes 45minutes
Ingredients
Instructions
  1. Set oven at 450 degrees
  2. Combine milk, oil, and salt in a saucepan; bring to a gentle boil, stirring occasionally, and remove from heat as soon as you see big bubbles coming through the milk.
  3. Add the tapioca flour and stir with a wooden spoon until all the flour is blended; it will be sticky and gelatinous.
  4. Transfer the dough to a mixing bowl, and let cool for a few minutes. Then with the paddle attachment, beat for a few minutes.
  5. Beat the eggs in, one at a time, on medium speed
  6. Beat in the cheese until fully incorporated; dough will be sticky and stretchy.
  7. Scoop the dough with a medium-size ice-cream scoop, dipping it in warm water between scoops, spacing them about 2 inches apart on a cookie sheet lined with baking, parchment paper.
  8. Place in oven, and immediately turn the oven down to 350 degrees. Bake for 15 minutes until puffed, outsides are dry and crispy; rotate pan and bake another 10 minutes, and bottoms are golden brown, and the tops not too golden.