Brazilian Cheese Rolls

• 500 grams tapioca flour
• 300 grams mix of parmesan and gruyere cheese (half and half)
• 160 milliliters whole milk, plus more if needed
• 160 milliliters sunflower oil
• 3 eggs
• 5 to 10 grams salt, if needed

1. Put, very carefully, tapioca flour in a metallic bowl.
2. Boil the milk and oil together (just the 320 ml as described above) until milk goes to the top of the oil.
3. Add the hot mixture of milk and oil on top of tapioca flour and let it cool down.
4. Meanwhile, grate the two cheeses as you prefer.
5. Mix the tapioca with a wooden spoon to help tapioca flour incorporate the liquid ingredients.
6. Add the cheese mixture in to cooled tapioca flour mixture.
7. Mix them up and start to add eggs, one at the time, mixing the dough with your hand. Continue to add eggs until they finish.
8. Try the dough to see if salt is needed (maybe the salt present in those cheeses will be enough, maybe won't).
9. Dissolve salt in a little bit of milk and add it to the dough.
10. Continue to add milk, a little bit per time, until the dough seems to be good to make the rolls.

parmesan, milliliters, sunflower oil, eggs, salt

Taken from food52.com/recipes/34669-brazilian-cheese-rolls (may not work)