• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Stretch

Recipe Ingredient

  • 1 cup water
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 tsp salt
  • 450g tapioca flour
  • 2 to 3 eggs
  • 200g grated parmesan cheese


  1. In a big wok or casserole, bring water, milk, oil and salt to a boil.
  2. Remove from heat and add tapioca flour. Mix well with a wooden spoon and let it cool down.
  3. Put the mix in a mixer. Add the eggs and use the dough hook to knead the mix.
  4. Add the grated cheese bit by bit and keep kneading. Coarsely grated cheese will show up in the baked bread.
  5. For a smoother result, use finely grated cheese.
  6. Line two baking trays with baking paper and put aside some oil to grease your hands as the mix is very sticky.
  7. Heat the oven to about 180 degrees Celsius.
  8. Use a tablespoon or ice cream scoop to scoop up the dough. Roll into small balls and place on the lined baking tray.
  9. Bake the rolls in the oven for about 20 minutes or until golden brown. If baking two trays together, remember to switch levels halfway through for even browning.
  10. Serve warm. If you have leftovers, make sure to cool down the bread completely before storing in a container. Warm bread will sweat in the container and deflate.

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