Cheesy Brazilian Rolls (Print Version)

# Ingredients:

01 - 1 teaspoon of salt.
02 - 1/2 cup of grated cheese.
03 - 1 and 1/2 cups tapioca flour.
04 - 2/3 cup milk, any kind.
05 - 1/3 cup olive oil, plus extra for greasing.
06 - 1 large egg at room temp.

# Instructions:

01 - Set your oven to 400°F and lightly grease the cups of a mini muffin pan.
02 - In your blender, toss in the milk, olive oil, and egg.
03 - Carefully measure the tapioca flour and toss it into the blender.
04 - Throw in the grated cheese and sprinkle some salt on top.
05 - Blend all the ingredients on high until the mix is silky. Scrape the sides as you go.
06 - Evenly pour your batter into the muffin pan, leaving just a bit of space in each cup.
07 - Pop the pan into your hot oven and bake for about 15 to 20 minutes.
08 - Keep an eye on the rolls—they should puff up and get a nice golden brown color.
09 - Take them out of the oven and give them a few minutes to cool off on a rack.
10 - Toss them onto a plate and eat them warm while they're at their best.
11 - Put any extras into an airtight box once they're cooled.
12 - Warm them back up before diving in if they're not fresh.
13 - If you'd like, chill the leftover batter for up to 7 days.
14 - Let refrigerated batter sit out until it reaches room temperature before baking.
15 - Give chilled batter a solid whisk to bring it back to life before filling the tin.

# Notes:

01 - A classic from Brazil.
02 - Naturally free of gluten.
03 - Quick and easy with a blender.
04 - Soft with a chewy middle.

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