Ingredients
- 5 ounces low moisture mozzarella cheese pre-shreeded, packaged
- 2 (100 g (weighed out of shell)) eggs at room temperature
- ¼ teaspoon kosher salt
- 3 tablespoons (42 g) neutral oil (grapeseed, canola, vegetable all work fine)
- 2 ½ cups (300 g) tapioca starch/flour plus more for sprinkling
- 5 fluid ounces low fat or whole milk plus more, up to 2 ounces more per batch
Instructions
- Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set it aside.
- Make the dough.
- Add all ingredients except milk to food processor in the order listed, then add about 1/4 cup milk. Process with chute open for about 2 minutes.
- Add more milk very slowly until the mixture comes together. Add between 5 and 7 fluid ounces of milk, depending upon the moisture in your other ingredients.
- Process for at least another minute. The dough will be very sticky and, when scooped with a silicone spatula, should fall off of it in a clump. The dough should not be dry and will firm up as it chills.
- Transfer the dough to a large piece of plastic wrap, wrap tightly and chill for at least 30 minutes. To hurry it along, you can place the dough on a plate or small cutting board and chill it in the freezer. It will not freeze solid.
- Shape the dough.
- Remove the dough from the freezer and unwrap the plastic.
- Sprinkle a flat surface generously with tapioca starch, place the dough on top and sprinkle it with more tapioca.
- Using a bench scraper or sharp knife, divide the dough into 6 equal parts.
- With hands that have been dusted lightly with tapioca flour, gently shape each piece into a round then flatten into a disk about 1/2-inch tall, sprinkling with more flour as often as necessary to prevent sticking.
- Place the rounds about 2 inches apart on the prepared baking sheet. Using a sharp knife, score each roll twice on top at a 45° angle, about 1/8-inch deep.
Bake the rolls.
- Place the baking sheet in the center of the preheated oven and bake for 20 minutes.
- Working quickly, open the oven and slice a small hole in the top of each roll to allow steam to escape.
- Close the oven door and continue to bake until lightly golden brown all over and firm on top, another 5 to 10 minutes depending upon the moisture in your raw dough.
- Remove from the oven and allow to cool briefly before serving.
Storage suggestions.
- Allow any leftover rolls to cool completely before slicing in half, then wrapping them tightly and freezing.
- Defrost at room temperature for 30 minutes before toasting and serving, or defrost in the microwave and serve warm.
