Ingredients:

  • 2 cups (260g) tapioca flour
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (6g) salt
  • 1 1/2 cups (170g) finely grated Parmesan cheese
  • 1 cup (115g) finely grated Mozzarella cheese

Instructions:

  1. Combine the milk, oil, eggs, and salt in a high-speed blender or food processor. Pulse until the mixture is completely smooth and emulsified.
  2. Pour the liquid mixture into a large mixing bowl containing the tapioca flour. Stir with a spatula until a thick, sticky batter forms.
  3. Gently fold in the grated Parmesan and Mozzarella cheeses until fully incorporated.
  4. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
  5. Using a greased cookie scoop, drop rounded tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
  6. Bake for 18–22 minutes until the rolls have puffed significantly and developed a mahogany-colored glow on the bottom.