This recipe comes to us from America’s Test Kitchen. I found this in their book, “This Can’t Be Gluten Free!” and it is now my go to for these rolls. What makes them so special? Simple and rich, not complicated or fussy, you can whip up a batch of these in less than 30 minutes. Naturally gluten free and I make them a bit higher in fat by using heavy cream.
Their signature dimple in the center is a hint to gooey cheesy flavor lingering inside. The ingredient list is short, so if you have a minute or two, treat yourself!
Brazilian Cheese Rolls
Courtesy of America’s Test Kitchen
2 Cups of Tapioca Starch
1 Cup of Very Sharp Cheddar Cheese, grated
1 Cup of Real Parmesean Cheese, grated
2/3 Cup of Whole Milk (I use Heavy Cream and cut with water for 2/3, gives a richer taste)
1 Teaspoon Sea Salt
Heat your oven to 375 degrees
Spray your Mini Muffin Tin to coast
Place ALL of your ingredients into a food processor, blender, or Vitamix. Whirl and mix until it’s thoroughly combined and resembles a thick cake batter. If using heavy cream, your batter is going to be very stiff. Not to worry, they bake up just fine. Just don’t skimp on the mixing, you want the cheese to break down completely.
Get your muffin tin, and by the tablespoons fill each cup.
Pop into the oven for approximately 17 to 20 minutes (depending on your oven)
The muffins will come out mushroom shaped, and usually, not always will have their signature dimple on top.
These muffins will be a bit gooey in the center, this is how they should be, so don’t worry that they are raw.
I have had great luck with this recipe and I hope you will too. It’s defintely a crowd pleaser. They aren’t the best leftovers in the world, so if you do have leftovers (I can’t imagine!), they make a great ingredient for your egg strata. If you aren’t familiar with stratas, stary tuned, I will post that recipe as well!