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Created by the Genie — AI-generated, review before relying on it
These chewy, cheesy little rolls made with tapioca flour and parmesan cheese are naturally gluten-free and irresistibly addictive straight from the oven.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Preheat oven to 375°F and grease a mini muffin tin or line a baking sheet with parchment paper.
Step 2
In a saucepan, combine the milk, vegetable oil, and salt and bring to a gentle boil over medium heat.
Step 3
Pour the hot milk mixture over the tapioca flour in a large bowl and stir until combined; let cool for 5 minutes.
Step 4
Add the eggs one at a time, mixing well after each addition, until the batter is smooth and sticky.
Step 5
Stir in the grated parmesan cheese until evenly distributed.
Step 6
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full, or scoop rounded tablespoons onto the baking sheet.
Step 7
Bake for 18-20 minutes until puffed and lightly golden on top.
Step 8
Serve warm.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
