These are great. These rolls from Brazil have always been made with Tapioca Starch, so it's not an adaptation of a gluten recipe. You can put fresh rosemary in them and make them as dinner rolls, or a make them a little larger and use them as hamburger/sandwich rolls.
- Cooking spray
- 1 cup tapioca flour, plus extra for kneading
- 2 teaspoons double acting baking powder
- 2 cups mozzarella, finely grated
- 2 large eggs
- 2 to 3 tablespoons heavy cream, if necessary
Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil, and coat with nonstick cooking spray. Set aside.
Combine the tapioca flour and baking powder together in a large bowl. Stir in the cheese and eggs. Mix until the dough forms a ball. Knead the dough with your hands until the dough is smooth, even-textured, and not sticky. Add the cream, 1 tablespoon at a time, until it comes together and feels supple.
Divide the dough into 10 even pieces and with your hands, roll each into a ball. Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet. Bake until the rolls are pale gold (not browned), about 15 to 20 minutes. Cool on a wire rack for 5 to 10 minutes and serve while still warm. Serve with Pineapple Marmalade, if desired.