Ingredients:

  • 1 cup (240ml) Whole milk
  • 1/2 cup (120ml) Neutral oil (Grapeseed or Vegetable)
  • 1 large Egg, room temperature
  • 1 tsp (6g) Fine sea salt
  • 2 cups (260g) Tapioca flour
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1/2 cup (60g) Grated Mozzarella cheese

Instructions:

  1. Preheat your oven to 400°F (200°C) and thoroughly grease a 24-count mini muffin tin.
  2. Add the milk, oil, egg, salt, and cheeses to a high-speed blender. Pulse for 5 seconds to combine.
  3. Add the tapioca flour to the blender. Process on medium-high for 15-20 seconds until the batter is completely smooth and resembles thick heavy cream, scraping the sides if necessary.
  4. Pour the batter into the prepared mini muffin wells, filling each about 7/8 full (leave 1/8 inch space at the top).
  5. Bake in the center rack for 15–20 minutes. Do not open the oven door during the first 15 minutes to allow the steam to set the structure. Remove when the rolls are puffed and light golden.
  6. Transfer the tin to a wire rack and let cool for 2 minutes before removing the rolls from the tin.