Mini Manchego Rolls

Incredibly delicious and no rising time!  Yes, these are the perfect rolls to compliment any dinner. Oh, and did I mention they're gluten free?  My recipe calls for Manchego cheese, but Parmesan cheese works well, too. They're so addictive because of the gooey cheesy center.  Good luck making them last until dinner time.  

Mini Manchego Rolls

Servings: makes 2 dozen mini dinner rolls

1 cup whole milk

1/2 cup unsalted butter

1 teaspoon salt

2 cups tapioca flour

5 ounces finely shredded Manchego cheese

2 teaspoons olive oil

2 teaspoons sugar

2 eggs

Special equipment: mini muffin pan

1. Preheat oven to 350° F.  Coat mini muffin cups with non-stick spray.

2. In a medium sauce pan, bring the milk, butter and salt to a boil.  As soon as it comes to a boil transfer to a large mixing bowl. Add the tapioca flour and using an electric mixer on medium speed, blend until combined. Add the cheese, olive oil, sugar and eggs and mix until combined into a wet, sticky dough.  

3. Using a spoon, fill each prepared muffin cup 2/3 full.  

4. Bake in preheated oven until the center is puffed and the edges are golden brown, 15-18 minutes.  Serve warm.

Do Ahead: Rolls can be made 3 hours ahead.  Reheat before serving if desired.