I posted another recipe earlier for a quick Pão made in the blender. This version is infinitely tastier, but it does take quite a bit longer.
This recipe makes about 2-3 dozen depending on how large you make them. The larger the roll, the chewier the texture. They do fridge well, but you'll want to re-heat them in the oven or toaster oven. You will want a stand mixer for this, or really impressive biceps. I've included directions for hand-mixing. As the dough gets really thick, it could burn out a cheap mixer. My heavy duty Kitchenaid even groans a bit and slows down.
Tapioca flour is also sold as tapioca starch. Bob's Red Mill makes a certified gluten-free starch. We use Erawan brand from the local Korean grocery, which is half the price. It isn't certified gluten-free, but my partner is sensitive below 20ppm and we have not yet had a problem. You'll want to do your own risk assessment.
Adapted from a recipe at http://www.thekitchn.com
1 cup whole milk
1/2 cup butter, cut into chunks
2 eggs, lightly beaten
2 cups tapioca flour (also sold as tapioca starch)
2 cups shredded or grated cheese *
*(I use mozzerella or colby, any semi-firm to firm cheese will do. You could even make it really interesting with cheddar or gorgonzola!)
- Preheat the oven to 450 degrees F.
- Put milk and butter in a saucepan.
- Set up tapioca starch, eggs, and cheese in separate bowls, as they will need to be added quickly in their turn.
- Set out two ungreased baking sheets (I line with parchment paper, but it isn't necessary) and a small bowl of cold water to keep your fingers wet.
- Set up a stand mixer with a dough hook (use the standard paddle on a Kitchenaid)
- If you don't have a mixer, beat the dough with a wooden spoon in the pot until it is just cool enough to handle. Beat in the eggs a little at a time, then add the cheese. At this point it might be most effective to just knead with your hands until it is smooth, but it will be really sticky.