Gluten Free - Brazilian Cheese Rolls

For those of you wondering what kind of rolls to cook up for Thanksgiving that has to be Gluten Free, here you go! I just went to a cooking class at Kitchen Kneads themed for Breaking Dawn and they demonstrated them there. I'm in charge of rolls this year for Thanksgiving so I'm going to bake a batch of my Lion House Rolls, and a batch of these! These are sooooooooooooo easy, and soooo yummy! You actually blend the ingredients in a blender and pour them into the muffin pans. Love it! They are made with tapioca flour and have a yummy warm chewy middle from the cheese that brings on a whole new texture in these rolls, so enjoy!!! You can actually make the batter and store it in the fridge for up to a week.

*1 egg -

1/4 Cup olive oil

2/3 Cup milk

1 1/2 Cups tapioca flour

1/2 cup packed grated cheese - I liked montery and colby or chedder was good too

1/4 cup parmesan cheese

1 tsp salt

1/2 tsp thyme (optional)

*you should have your egg at room temp. for optimal fluffiness. If you forget to plan ahead you can put your egg in a bowl of warm water for a few min.

Preheat oven to 400* Grease a mini muffin tin. Put all the ingredients into a blender and pulse until smooth. Scrape down the edges with a rubber spatula and blend again. Pour into the muffin tins almost to the top. Bake for 15-20 min. (I did 20) until puffy and lightly browned. It's definitely a bonus to eat while warm! Enjoy!