Do not get the impression that these are just another kind of bread rolls, they are not. It has a special ingredient that is tapioca flour, just this flour alone and no other flour to make these bread rolls. When i first came across this recipe, i was very tempted to try. First of all, it is very easy and quick to make, if you get ready all the ingredients, it will just take you around half an hour to get a batch of these done. Secondly, you dont need to do any kneading, no arms exercise and can ignore your electric mixer for a moment. However, you will need a blender to do the job and the job i'm referring here is just blend in everything together, blitzzz..that's it, pour it into your mini muffin pan or cases and then put it into the oven. Simple, right?
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| i do not have a mini muffin pan and used this silicone cases instead |
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| fill them till 3/4 full |
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| puffed up ! |
As these are made from tapioca flour, it does not have a bread or bun texture. When i had my first bite, it was a little crispy and as i continued eating, i thought it resembles something like a mochi. That chewy texture of a mochi, i also like the flavour here, cheesy and a little salty. I had these together with a bowl of pumpkin soup( recipe will be shared later ),the rolls were nice, the soup was delicious and i'm happy. It was mentioned that these rolls are best to be eaten when it's warm and not recommended to reheat it. Not to worry, this is also a small recipe, makes around 15 small rolls.
Recipe ( from ourbestbites.com )
Ingredients
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour
1/2 tsp kosher salt
1/4 cup grated cheddar cheese ( i put in 2 slices of cheddar cheese )
1/4 cup of grated parmesan cheese
optional: you can sprinkle extra cheese on the top and any herbs you like to add.
Method:
1.Preheat oven to 400F/205C. Place egg, milk, oil, tapioca flour and salt in a blender and blend till smooth. Add in the cheeses and pulse 2 times.Immediately pour batter into your mini muffin pan (spray lightly with a nonstick spray or oil them first) , filling each about 3/4 full
2. Bake for 15-20 minutes until puffed up and golden. Remove from oven and cool for a few minutes before removing them from pan. Serve warm.
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