I am seriously wife of the year for making these. As many of you know Nate served and LDS mission in Brazil. He ate these rolls all the time while living there. Last night we had dinner with some friends, and he also served a mission in Brazil. I made Brazilian stroganoff and these rolls and they were such a hit! I got the recipe from Our Best Bites. It's an authentic recipe too. The author happened to serve a mission in the same city as Nate, so these are the real deal! Here is her recipe verbatim.
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp. kosher salt
1/4 cup freshly grated cheddar cheese* (preferably medium or sharp)
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. These actually don’t re-heat well so I recommend making and eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.