Maestre Manchego Bread Rolls

Yields4 Servings

 250 ml milk
 250 ml water
 100 ml extra virgin olive oil
 700 g tapioca flour
 2 egg yolks
 1 tsp hot paprika
 1 tbsp salt
 400 g Maestre Manchego Cheese, grated
 ½ bunch parsley, chopped finely
 100 g Maestre Jamon Serrano, chopped finely

1

Preheat oven to 200°C. Line an oven tray with baking paper.

2

Place milk, water and oil in a small saucepan. Bring to a boil. Remove from heat.

3

Place remaining ingredients in large bowl of an electric mixer with a dough hook attachment. Add milk mixture. Mix until mixture forms a soft dough.

4

Roll dough into 50g balls. Place on prepared tray.

5

Cook in the oven for about 15 minutes or until golden and crisp.

6

Serve hot so the cheese still melting. Serve with Maestre Jamon Serrano.

Ingredients

 250 ml milk
 250 ml water
 100 ml extra virgin olive oil
 700 g tapioca flour
 2 egg yolks
 1 tsp hot paprika
 1 tbsp salt
 400 g Maestre Manchego Cheese, grated
 ½ bunch parsley, chopped finely
 100 g Maestre Jamon Serrano, chopped finely

Directions

1

Preheat oven to 200°C. Line an oven tray with baking paper.

2

Place milk, water and oil in a small saucepan. Bring to a boil. Remove from heat.

3

Place remaining ingredients in large bowl of an electric mixer with a dough hook attachment. Add milk mixture. Mix until mixture forms a soft dough.

4

Roll dough into 50g balls. Place on prepared tray.

5

Cook in the oven for about 15 minutes or until golden and crisp.

6

Serve hot so the cheese still melting. Serve with Maestre Jamon Serrano.

Maestre Manchego Bread Rolls