Vegan Brazilian "Cheese" Rolls
1 tray small rolls
YIELD
10 minutes
PREP TIME
BAKE TIME
1 hour 15 minutes
TOTAL TIME
Ingredients
1 cup cooked Russet potato 2 cups Anthony’s Goods Tapioca Starch ¼ tsp garlic powder ¼ tsp ground black pepper ⅛ tsp ground turmeric 3 tbsp Anthony’s Goods Non-Fortified Nutritional Yeast Flakes 1 tsp salt ½ cup hot water ⅓ cup olive oil 3 tbsp unsweetened plant milk
Instructions
Cut a medium potato into large chunks and place in a pot with ½ cup water. Steam until fork-tender (about 15-20 minutes) and set aside to cool. In a large bowl, whisk the tapioca starch, garlic powder, black pepper, turmeric, salt and nutritional yeast together. In a small bowl, whisk together the olive oil, plant milk and boiling water. Add this mixture to the flour bowl and stir well to combine. Mash the boiled potato and measure out a cup. Add it into the flour mixture. Knead the dough with your hands, taking care to manually mash out any remaining potato lumps. Preheat the oven to 350F and line a baking sheet with parchment paper. Take spoonfuls of dough and roll them in the palms of your hands until smooth. Place them 2 inches apart on the baking sheet and bake for 40-45 minutes. These rolls do not brown, so take one out and cut into it to check doneness. Let cool slightly before enjoying.
LEARN TO MAKE IT
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