pasta penne and pepperoni. This dish has a pepperoni kick.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 24 cheese buns |
Ingredients
- ½ cup water
- ½ cup milk
- ¼ cup oil
- ½ teaspoon salt
- 1 ½ cups tapioca starch
- 1 egg
- 1 cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Bring water, milk, oil, and salt to boil in a large saucepan. Remove from heat; add tapioca starch and mix well. Let cool, 10 to 15 minutes.
- Transfer tapioca mixture to a large bowl. Add egg and mix well to combine. Fold in Parmesan cheese and knead until dough is smooth but still sticky.
- Scoop out 1 tablespoon of the dough and roll into a small ball; place on baking sheet. Repeat with remaining dough.
- Bake in the preheated oven until golden brown, about 20 minutes.
- Manioc starch (“Polvilho Dolce”) is traditionally used in this recipe. Use it instead of the tapioca if preferred.
Reviews
I love these. I feel like the waiting 15 min is so the egg doesn’t cook with the hot dough. Also if you make a double batch cook them separately initially because the tapioca flour will not bind correctly.
Love it I didn’t wait the 10 to 15 min and taste awesome
Followed the recipe and turned out great,
Batter was so runny that I added another cup of tapioca starch. Then, bread balls flattened and did not puff in oven. The result was chewy toasted cheese pancakes. The flavor was good. I will try another version of this recipe.
Yum.