1 large egg
½ cup milk
¼ cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no
substitutions
½ tsp kosher salt
¼ C grated cheddar cheese* (preferably medium or sharp)
¼ C grated Parmesan cheese
Optional: extra cheese
to sprinkle on top and any herbs/flavorings you’d like to add.
Preheat oven to 400°.
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 (spray lightly with non-stick spray first), filling each
well about 3/4 full, or just slightly less.
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.
These actually don’t re-heat well so I recommend making and
eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you
fill your muffin pan.
This recipe can be found here.
This recipe can be found here.
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