2 cups whole milk
8 tablespoons butter
½ cup vegetable oil
4 1/4 cups tapioca flour
2 cups grated farmer’s cheese, or other firm, fresh cows milk cheese
1/4 cup grated cheddar cheese
Mix milk, salt, vegetable oil and butter in a large pot, and bring to a boil, then remove from the heat.
Stir in tapioca flour into the milk and butter mixture.
Stir in the eggs and the cheese, and mix well.
Let mixture cool for 15 – 30 minutes, so it can be handled. (or chill in the fridge for 10 – 15 minutes)
Turn on oven to 350 degrees (175 C)
With tapioca floured hands, shape dough into golf ball size balls and place on lined baking sheet.
Bake rolls for about 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes.
Serve warm with parsley/cilantri vinaigrette