Brazilian Cheese Rolls with Rosemary and Black Pepper - McCormick®

Brazilian Cheese Rolls with Rosemary and Black Pepper - McCormick®

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Yields

12

Directions

  1. Preheat oven to 350°F
  2. Spray 12-cup muffin pan with no stick cooking spray. Set aside
  3. Bring water, milk and butter to simmer in medium saucepan on medium heat, stirring to melt butter
  4. Transfer mixture to bowl of heavy-duty standing mixer fitted with paddle attachment. Add tapioca flour mix on medium-low speed 4 minutes or until the mixture is smooth
  5. Gradually beat in eggs. Add Cotija cheese, rosemary and pepper beat on low speed until well blended. (Batter will be thick and sticky.)
  6. Divide batter evenly among muffin cups using an ice cream scoop
  7. Bake 20 minutes or until crusty and golden brown. Run a knife around each roll to loosen from the pan. Cool in pan on wire rack 5 minutes. Serve warm. (The rolls are also delicious served at room temperature, although the creamy interior will firm up.)

Ingredients

  • 1 1/2 cups Grated Cotija Cheese
  • 1/4 teaspoon McCormick® Black Peppercorns Whole
  • 1 teaspoon McCormick® Rosemary Leaves
  • 2 cups Tapioca Flour
  • 1/2 cup Urban Meadow® Butter, cut into chunks
  • 2 each Urban Meadow® Eggs
  • 1/2 cup Water
  • 1/2 cup Whole Milk