Ingredients
335 g | tapioca starch |
6 g | plus 1 g kosher salt, divided |
1 g | baking powder |
145 g | whole milk |
90 g | vegetable oil |
35 g | plus 5 g water, divided |
21 g | unsalted butter |
100 g | egg (2 large eggs) plus 50 g egg (1 large egg), divided |
100 g | Parmesan cheese, finely grated |
100 g | Pecorino Romano, finely grated |
3 cups tapioca starch |
2 teaspoons plus ¼ teaspoon kosher salt, divided |
¼ teaspoon baking powder |
⅔ cup whole milk |
½ cup vegetable oil |
2 tablespoons plus 1 teaspoon water, divided |
1½ tablespoons unsalted butter |
2 large eggs plus 1 large egg, divided |
3½ ounces Parmesan cheese, finely grated (1¾ cups) |
3½ ounces Pecorino Romano, finely grated (1¾ cups) |
Essential Equipment
Instructions
- 335 g tapioca starch
- 6 g kosher salt
- 1 g baking powder
- 145 g whole milk
- 90 g vegetable oil
- 35 g water
- 21 g unsalted butter
-
100
g egg (2 large eggs)
-
100
g egg (2 large eggs)
- 100 g Parmesan cheese, finely grated
- 100 g Pecorino Romano cheese, finely grated
- Adjust oven rack to middle position and heat oven to 450 degrees F/230 degrees C. Stack 2 baking sheets and line top sheet with parchment paper. Divide dough into 8 balls (about 100 grams each). To form rolls, lightly dampen your hands with water and roll balls between your palms until smooth. Evenly space rolls on prepared sheet.
- 50 g egg (1 large egg)
- 5 g water
- 1 g kosher salt
Instructions
- 3 cups tapioca starch
- 2 teaspoons kosher salt
- ¼ teaspoon baking powder
- ⅔ cup whole milk
- ½ cup vegetable oil
- 2 tablespoons water
- 1½ tablespoons unsalted butter
- 2 large eggs
- 3½ ounces Parmesan cheese, grated fine (1¾ cups)
- 3½ ounces Pecorino Romano cheese, grated fine (1¾ cups)
- Adjust oven rack to middle position and heat oven to 450 degrees F/230 degrees C. Stack 2 baking sheets and line top sheet with parchment paper. Divide dough into 8 balls (about 3 ½ ounces each). To form rolls, lightly dampen your hands with water and roll balls between your palms until smooth. Evenly space rolls on prepared sheet.
- 1 large egg
- 1 teaspoon water
- ¼ teaspoon kosher salt