Brazilian Cheese Bread

[nverland]

Brazilian Cheese Bread
Servings: 15 small rolls Prep 15 minutes Cook 20 minutes Ready in: 35 minutes

Ingredients

1 1/2 cups (180g) tapioca flour (also known as tapioca starch)
1/2 tsp salt
2/3 cup (155ml) whole milk
1/4 cup (60ml) avocado oil or olive oil
1 large egg
1/2 cup finely shredded (56g) medium or sharp cheddar (white or yellow)
1/3 cup finely shredded (28g) Grana Padano or parmesan cheese

Instructions

Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with parchment paper.
In a large heatproof mixing bowl whisk together tapioca starch and salt, set aside.
In a saucepan bring milk and oil to a simmer. Pour hot mixture into tapioca flour mixture and stir with a wooden spoon until well combined (it will be a bit lumpy). Let cool 5 minutes.
Mix in egg (using the wooden spoon or an electric mixer), then fold in cheddar and Grana Padano. Note that dough will be tacky but it should hold a form (see note for a runny dough or a thick dough).
Scoop dough out using a 1 1/2 Tbsp cookie scoop (or two spoons and nearly a golf ball size, and drop on baking sheet spacing 1 1/2-inches apart.
Bake in preheated oven until exterior is golden brown and crisp (centers will be stretchy chewy cheesy still), about 15 to 18 minutes.

Notes

Tapioca starch can vary a bit in absorption by brand and batch. If you find your dough is overly runny you can add a little more tapioca starch, refrigerate the dough for 20 minutes, or bake the runny dough in a greased muffin pan among 12-wells. If you find dough is overly thick simply stir in an additional 1 Tbsp milk.