This is such a versatile dough, it can be made into small or large rolls, pizza crust or desserts.
2/3 +2 tbsp milk
1 1/2 tbsp unsalted butter
1/2 cup of oil, (I used olive oil)
12 oz (3 cups) weighed Tapioca starch
1/4 tsp baking powder
2 tsp kosher salt
2 lg eggs, room temperature
3 1/2 oz. Pecorino cheese, finely shredded (asiago)
3 1/2 oz. Parmesan cheese, finely shredded
1 tsp water
1/4 tsp kosher salt
Start with 12 oz. of tapioca. It’s often difficult to get a true cup measurement because tapioca is so lightweight it’s hard to get a true cup measurement for it.
Put tapioca starch, baking powder, and kosher salt in a mixer bowl. Mix together until incorporated.
Heat on stovetop 2/3+ 2 tbsp milk in pot with butter and oil. Bring to boil and pour directly into mixer bowl while very hot. The steam will help create a glutinous texture to the bread. Continue mixing with a beater attachment until it begins to look like frosting. Incorporate eggs one at a time until well mixed in. Add in cheese one the mixture looks like frosting. At this point, you will have an extremely sticky gooey dough that needs to be chilled and allowed to rest for approximately 2 hours.
Preheat the oven to 450° then drop down to 375° once you are ready to put the rolls in the oven.
Line a pan with parchment paper and use two baking sheets stacked on top of each other. This will prevent the bottoms from burning and provide an even heat throughout the cooking process.
Divide the dough into donut size or 8 rolls. Wetting hands with water wwhile rolling will help with the stickiness of this dough.
Roll them like meatballs and place on the parchment paper on top of your double stacked pans.
Use the egg wash on top of the rolls before putting into the oven.
Drop temperature down to 375° and put in oven for 20 minutes. Spin the pan around and cook for 20 more minutes. 40 minutes total.
Cool for 5 minutes before eating.
Makes some wonderfully light rolls.