Ingredients

• 2.25 cups tapioca flour , or more as needed
• 0.67 cups milk
• 0.5 cups mild olive oil
• 1 teaspoon kosher salt
• 2 large eggs , beaten
• 2 ounces freshly grated mozzarella cheese
• 2 ounces finely grated Parmigiano-Reggiano cheese
• 1 pinch cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.
2. 2 Place tapioca flour in a mixing bowl; set aside.
3. 3 Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into tapioca in the bowl. Mix until a shaggy dough starts to form. Let rest for 5 minutes.
4. 4 Add eggs, mozzarella and Parmesan cheeses, and cayenne to the bowl; stir with a fork until thoroughly combined. Use a medium ice cream scoop to portion dough onto the prepared baking sheet. Poke down any jagged bits using a wet finger if desired.
5. 5 Bake in the preheated oven until rolls are puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.

Nutrition per serving