Let's Begin!

Dough

• Place the cheese and eggs in a food processor until a smooth paste forms.
• Combine tapioca flour and salt in a bowl of a stand mixer fitted with the paddle attachment. Set aside.
• Combine oil, milk, and 1/2 cup water in a small saucepan, and bring to a boil over medium-high. Immediately pour the oil mixture into the tapioca mixture in a stand mixer, all at once, and turn the mixer on at low speed.
• Beat until the dough is smooth and starch is completely incorporated.
• Turn the stand mixer off, then add the cheese mixture, nutmeg, cayenne, and black pepper. Beat mixture on low speed until it turns pale yellow.
• Transfer the dough to a medium bowl, then cover with plastic wrap, and refrigerate until dough is chilled and slightly stiffened for at least 2 hours or up to 12 hours.

Let's Shape and Bake!

• Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment paper.
• Lightly coat your hands with oil, then pinch off 1 tablespoon worth of dough, then roll between your palms into balls.
• Place 16 to 18 pieces of dough on each prepared baking sheet 2 inches apart.
• Bake for 20-25 minutes or until rolls puff up and are light golden brown
• Remove from oven, then place the cheese bread in a basket lined with a napkin. Serve immediately, while they are at their warmest and chewiest.
• Enjoy with family and friends!