Ingredients: 1 cup milk (I use 2%) 1/2 cup butter 1 teaspoon salt 2 cups tapioca flour* 1 1/2 cups grated Parmesan cheese (Mexican cotija cheese also works great) 2 eggs Mini muffin pan (for 24 mini muffins)
* Tapioca Flour can be found at specialty and Asian markets. It is also called tapioca starch.
Instructions: 1. Preheat oven to 400. 2. Bring the the first three ingredients to a boil in a saucepan, stirring constantly. 3. Once it comes to a boil, and butter is fully melted, remove from heat. 4. Slowly add one cup tapioca flour, stirring constantly until thoroughly mixed. Add the cheese and eggs to mixture (once it has cooled down some), then the remaining flour. Mix until smooth. 7. Fill each (non-greased) mini muffin cup to the top. You will have enough for 20 rolls. 8. Bake until golden brown, 20-25 minutes. Eat while hot. Rolls can be stored covered in the fridge and rewarmed on a low setting in the oven. As a note, the rolls don’t taste good cold!