Our Best Bites looking for dinner recipes this week, these little rolls were at the top of their site, screaming out at me "Gluten-Free"! I had to try them and I have HAD to make them every night this week...seriously. They are simple, tasty, and like I said, Gluten-Free. YUM!
1 large egg
1/2 cup milk (I have used whole and 1% and both worked great)
1/4 cup canola oil
1 cup tapioca flour, no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese*, preferably medium or sharp (I have used regular and 2% cheese and both worked!)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I've used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
Optional: extra cheese to sprinkle on top and any herbs/flavorings you'd like to add. Try rosemary and or garlic powder.
(I have been sprinkling some garlic powder on top and love it!)
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn't non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired, sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. These actually don't re-heat well so I recommend making and eating fresh.
(they say they get 16-18 muffins, but I only got about 10...maybe my muffin tin is bigger?)