Ingredients
- 335 grams tapioca starch (about 3 cups), plus more to dust your hands
- 18 grams salt (2 teaspoons)
- ¼ teaspoon baking powder
- ⅔ cup whole milk
- ½ cup canola oil
- 1 ½ tablespoons butter, softened
- 2 large eggs
- 94 grams grated Pecorino Romano cheese (about ¾ cup)
- 94 grams grated Parmesan cheese (about ¾ cup)
- Nutritional Information
Nutritional analysis per serving (32 servings)
98 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 18 milligrams cholesterol; 238 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
32 small rolls
Preparation
- In an electric mixer with a paddle attachment, blend the tapioca starch, salt and baking powder on low speed.
- Put the milk, oil, butter and 2/3 cup water in a small pot and bring to boil. Immediately pour it over the starch and mix at low speed until all the ingredients are blended and the dough is smooth, about 3 or 4 minutes.
- Stop the mixer and crack in the eggs. Mix at low speed for 8 to 10 minutes until the dough becomes sticky. Stop to scrape down the bowl and blade, but quickly resume the mixing.
- Stop the mixer and pour in the cheeses. Mix on low for 40 to 50 seconds, just enough to blend the cheeses into the dough.
- Refrigerate for 2 hours.
- Heat the oven to 375 degrees. With a small scoop take out small lumps of this soft, sticky dough and, after lightly dusting your hands with tapioca starch, form them into 1-inch balls. Keep dusting your hands as needed.
- Place the rolls on a baking sheet about 2 inches apart. (Leftover rolls can be frozen, then thawed before baking.) Bake for 20 to 23 minutes, until the flecks of cheese are brown and the crust is lightly golden. Serve warm, as they may get tough as they get very cool.
1 hour, plus 2 hours resting
Dining and Cooking