Parmesan Rolls

• 3/4 cup milk
• 2 tbl. olive oil
• 3 cups tapioca starch (or flour such as Goya or Bob's Redmill found at health food stores)
• 1/2 tsp. salt
• 1 egg
• 1 cup freshly grated Parmesan
• 1 tsp. black or cayenne pepper (optional)
• 1 tbl. chopped scalli8ons, sesame or poppy seeds (optional)

1. Preheat oven to 400 degrees.
2. Bring 3/4 cup water, milk and oil to a boil in a small saucepan. Combine tapioca starch and salt in a bowl. Add liquid and mix vigorously with a spatula until mixture resembles a thick paste. When dough is cool, add egg and knead until fully absorbed. Add Parmesan and pepper, etc., if desired, and knead to combine.
3. Dust work surface and hands with tapioca starch and roll dough into a log 1 inch thick. Slick into 1-1/2 inch pieces (golf ball size) and stand each piece vertically on a cookie sheet lined with parchment. Bake until golden brown, about 20 min.

milk, olive oil, tapioca starch, salt, egg, black

Taken from www.epicurious.com/recipes/member/views/parmesan-rolls-52477071 (may not work)