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A Brazilian classic, these crusty, chewy, cheesy rolls are naturally gluten free because they are made from tapioca instead of wheat flour. Rosemary adds an aromatic herb flavor. Photo credit: Nicole Shoemaker from Cooking for Keeps.
1/2 cup (1 stick) butter, cut into chunks
1/2 cup water
1/2 cup whole milk
2 cups tapioca flour
2 eggs, lightly beaten
1 1/2 cups grated Cotija cheese
1 teaspoon McCormick® Rosemary Leaves , crushed
1/4 teaspoon freshly ground McCormick® Black Peppercorns ,Whole
Preheat oven to 350ºF. Spray 12-cup muffin pan with no stick cooking spray. Set aside. Bring water, milk and butter to simmer in medium saucepan on medium heat, stirring to melt butter. Transfer mixture to bowl of heavy-duty standing mixer fitted with paddle attachment. Add tapioca flour; mix on medium-low speed 4 minutes or until the mixture is smooth. Gradually beat in eggs. Add Cotija cheese, rosemary and pepper; beat on low speed until well blended. (Batter will be thick and sticky.) .
Divide batter evenly among muffin cups using an ice cream scoop.
Bake 20 to 25 minutes or until crusty and golden brown. Run a knife around each roll to loosen from the pan. Cool in pan on wire rack 5 minutes. Serve warm. (The rolls are also delicious served at room temperature, although the creamy interior will firm up.).
Tapioca flour, also known as tapioca starch, can be found in the baking or natural foods aisle of the supermarket. It is also sold in Latin markets as manioc or cassava starch.
(Amount per serving)