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1
In an electric mixer with a paddle attachment, blend the tapioca starch, salt and baking powder on low speed.
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2
Put the milk, oil, butter and 2/3 cup water in a small pot and bring to boil.
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3
Immediately pour it over the starch and mix at low speed until all the ingredients are blended and the dough is smooth, about 3 or 4 minutes.
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4
Stop the mixer and crack in the eggs.
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5
Mix at low speed for 8 to 10 minutes until the dough becomes sticky.
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6
Stop to scrape down the bowl and blade, but quickly resume the mixing.
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7
Stop the mixer and pour in the cheeses.
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8
Mix on low for 40 to 50 seconds, just enough to blend the cheeses into the dough.
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9
Refrigerate for 2 hours.
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10
Heat the oven to 375 degrees.
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11
With a small scoop take out small lumps of this soft, sticky dough and, after lightly dusting your hands with tapioca starch, form them into 1-inch balls.
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12
Keep dusting your hands as needed.
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13
Place the rolls on a baking sheet about 2 inches apart.
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14
(Leftover rolls can be frozen, then thawed before baking.)
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15
Bake for 20 to 23 minutes, until the flecks of cheese are brown and the crust is lightly golden.
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16
Serve warm, as they may get tough as they get very cool.
