GF - ATK Brazilian Cheese Rolls

By vegcookingforcarnivoresblog.com,
https://vegcookingforcarnivoresblog.com/tag/americas-test-kitchen-brazilian-cheese-rolls/
2021-09-01T01:58:58

makes # #″ rolls

Ingredients:

• 12 oz (about 3 cups) tapioca flour
• 2 tsp kosher salt (or 1 tsp of table salt)
• 1/4 tsp baking powder
• 2/3 cup + 2 T milk (175 ml) (I used 1% milk)
• 1/2 cup (125 ml) olive oil (you can use vegetable oil, too)
• 1½ T butter
• 2 eggs
• 3½ oz (1¼ cups or 50 grams) Parmesan cheese, grated
• 3½ oz (1¼ cups or 50 grams) Pecorino-Romano cheese, grated
• optional: egg wash – 1 egg + 1 T water + pinch of salt), beaten together

Instructions:

2. In the large bowl of your electric mixer (if you don’t have an electric mixer, just use a large bowl and mix by hand), put the tapioca flour, salt, and baking powder. Gently swirl together to blend.
3. Put the milk, olive oil, and butter in a small saucepan. Over a low/medium flame, bring just to a boil, stirring constantly. Immediately pour into the flour.
4. Turn the mixer on low and beat until all the flour is incorporated – about 1-2 minutes. (It will look rough and crumbly.)
5. Add in the eggs and mix on low speed. Once it looks creamy (like frosting), continue to beat another minute.
6. Add in the cheeses, and mix just to blend on low.
7. Scrap down the dough and smooth top. Cover bowl and refrigerate at least 2 hours – this will firm up the dough, making it easier to work with.
8. Preheat oven to 450 F, rack in the middle position. (Don’t short-change the temperature.)
9. If using an egg wash, beat together 1 egg with 1 T water and a pinch of salt. I highly recommend using an egg wash – it gives the rolls an appetizing sheen.
10. Score the dough into 8 even wedges. 1
11. Using a large spoon, scrap out each wedge and roll into a smooth ball (it helps to have one of your hands wet so the dough doesn’t stick). Place each ball on a parchment lined baking sheet. They’re going to rise as they bake, so make sure to space them. One large sheet will hold all 8 rolls. 1
12. Using a pastry brush, paint the sides and tops of rolls with the egg wash. 1
13. I’m going to use all caps because this is important!: PLACE SHEET IN OVEN, THEN IMMDEDIATELY LOWER TEMPERATURE TO 375 F. (The initial high heat is important to give the rolls a spring, but you need to lower it so they don’t burn.) Bake for about 40 minutes (yes, this is a long time). Remove to wire rack to cool enough to handle – about 5 minutes before eating.