Kathy’s Cheese Rolls
Wonderfully warm, gooey and soul-satisfying cheese roll. If you let them sit overnight, they make wonderful rolls for a breakfast sandwich. These are wonderfully flavored with garlic and shallot (feel free to omit either, if they don’t suit you).
These are a take on Bazillion Cheese Bread, PAO DE QUEIJO. I first had these in a bazillion steakhouse many years ago. They are usually served with breakfast or with a meal. They are wonderful. They are gooey, puffy, pillows of cheesiness. Served warm, they melt in your mouth. Served room temperature, they are a wonderful base for a breakfast sandwich. I flavored mine with a mix of onion and garlic, they are strong flavored, but you can cut back on the onion and garlic, or leave it out entirely, to serve your preference. Word of caution, double the batch, or they will be eaten before you can even make it to the dinner table. ~Kathy
Note: You can make them in any size muffin tin, just watch them close and adjust the time.
1/3 cup oil (I like peanut or grapeseed, but olive or vegetable will work also)
2/3 cup milk
1 1/2 cups tapioca flour (sometimes called tapioca starch)
3/4 cup grated cheese (my favorite is queso fresco, but use what you like)
1 large peeled shallot, or 1 small peeled onion
4 cloves of garlic
1 tablespoon of grey salt
3 Dashes of white pepper (or pepper of your preference)
Favorable, warm, gooey, cheesy, and satisfying…so wonderful with a dry sparkling wine before dinner. Or with a warm bowl of soup in the winter. The next morning, they are a cheesy burst of flavor with coffee or tea.