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Brazilian Cheese Rolls with Rosemary and Black Pepper
MCCORMICK8Ingredients
40Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup butter (cut into chunks)
- 1/2 cup water
- 1/2 cup whole milk
- 2 cups tapioca flour
- 2 eggs (lightly beaten)
- 1 1/2 cups grated cotija cheese
- 1 tsp. McCormick Rosemary Leaves (crushed)
- 1/4 tsp. whole black pepper (freshly ground McCormick®)
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Directions
- Preheat oven to 350ºF. Spray 12-cup muffin pan with no stick cooking spray. Set aside. Bring water, milk and butter to simmer in medium saucepan on medium heat, stirring to melt butter. 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. Gradually beat in eggs. Add Cotija cheese, rosemary and pepper; beat on low speed until well blended. (Batter will be thick and sticky.)
- Divide batter evenly among muffin cups using an ice cream scoop.
- Bake 20 to 25 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.)
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol170mg57% |
Sodium210mg9% |
Potassium80mg2% |
Protein4g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate74g25% |
Dietary Fiber0g0% |
Sugars2g |
Vitamin A20% |
Vitamin C0% |
Calcium6% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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