These cheesy rolls, originally from Brazil, are easy to make in your own kitchen
2 cups (8 ounces) tapioca starch
1. Adjust oven rack to the middle position and heat oven to 375 degrees. Spray a 12-cup muffin tin with vegetable oil spray.
2. Add milk, cheddar cheese, Pecorino cheese, oil, eggs, and salt to a blender. Add tapioca starch. (Make sure to add the tapioca starch last, or the mixture will turn to glue in the blender.) Process on high speed for 30 seconds.
3. Scrape down the sides of blender jar. Replace the lid and process on high speed until smooth, about 30 seconds. Pour batter evenly into greased muffin tin cups, filling each cup about three-quarters full.
4. Place the muffin tin in the oven and bake until rolls are golden and puffed, 25 to 30 minutes.
5. Place the muffin tin on a cooling rack and let the rolls cool in the muffin tin for 5 minutes. Run a butter knife around the edges of the rolls to loosen them from the muffin tin. Remove the rolls from the muffin tin and transfer directly to the cooling rack. Serve warm.
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