Puffy cheese rolls, best served warm with coffee.
2 cups whole milk
1/2 cup vegetable oil
8 tablespoons butter, melted
1 teaspoon salt
4 cups tapioca flour
2 cups finely grated, firm farmer’s cheese
Preheat oven to 325F.
Mix milk, vegetable oil, butter, and salt in a pot.
Bring up to a good boil.
Remove from the heat and immediately stir in tapioca flour.
Cool a few minutes, then stir in the eggs and cheese. Mix well.
Let mixture cool 15-30 minutes or until you can handle the dough.
With floured hands, shape dough into balls. Place each ball in the cup of a muffin tin.
Bake 35-40 minutes, or until puffed and golden.
photo courtesy of Samory Santos, Wikipedia.org