Parmesan Romano Rolls

These rolls changed my gluten free eating! Fresh out of the oven they melt in your mouth. They remind me of a cheese bun I get at my favorite Brazilian restaurant. They're even delicious the next day microwaved for a few seconds. My husband and son will eat a whole batch strait out of the oven, so I have to make these on week days during nap time if I want them to last.

Parmesan Romano Rolls

1/2 c butter (salted)
1/4 c milk
1/4 c water
2 c tapioca starch (or flour)
2 t garlic (minced)
2 large eggs
1/2 c parmesan cheese*
1/4 c romano cheese*

Preheat oven to 375 degrees. Lightly mist 18 muffin tins with cooking spray. Pour the tapioca flour into an electric mixing bowl. Place butter, milk, and water in a small pot. Stirring constantly, heat mixture until melted and starts to boil.

Add the butter mixture to the electric mixing bowl. Mix with a whisk attachment until it becomes stretchy and smooth. Pour the cheeses and garlic into the mixing bowl and mix thoroughly.

Add the eggs and beat together. Scoop 1 1/2 tablespoons into prepared muffin tins. Bake for 25 minutes or until the cheese starts to lightly brown. The whole roll won't be brown, just little flecks of cheese. Enjoy warm or reheated the next day!

Yeilds: 18 rolls


* You can substitute parmesan, romano, or even asiago cheese. Just make sure it all adds up to 1 cup of cheese total.