Note: *Tapioca flour is also known as Tapioca starch and the latter can be found in most Aussie mainstream supermarkets. Tapioca flour cannot be had so easily and on research I discovered the best place to get flour is in an Asian supermarket. I used Tapioca starch in this recipe.
My brother-in-law, Claudio, made these bread rolls for me to try on the last day of their stay here in Sydney a few weeks ago. He had sent me the recipe a few months previous to use on the blog but I never got round to doing so. I had really hoped to get some pics of Claudio making them himself but alas time wasn’t on our side that last day. They are amazing little puffs of bread, crispy on the outside, warm, soft and cheesy on the inside. They pair very well with a nice, thinly sliced salami and extra cheese slices. Always eat them warm straight from the oven.
- 500g of tapioca flour* (see note below)
- 250g potatoes
- 250g grated mozzarella cheese
- 3 eggs
- 55g butter
- 4 tablespoons vegetable/canola oil
- 1 teaspoon salt
- 2 extra handfuls cheddar cheese, grated
- Few tablespoons extra milk
- Pre-heat oven to 180C/350F
- Boil and mash the potatoes. Cool then squeeze through a potato ricer.
- Place all ingredients into a stand mixer (with paddle attachment a fixed) and mix until fully combined. If necessary add a little milk to form a soft dough.
- Make into small balls and bake in the oven for 20-30 mins, adding a dish with water to the oven to help keep the cheese bread moist whilst cooking. Cook until the balls are risen and lightly coloured. The dough may be kept in the fridge for three days, wrapped in a damp cloth. The formed balls may also be frozen.Makes about 40 pieces