Tapioca starch is the whole point of these little Brazilian cheese rolls, giving them that famously stretchy, chewy pull the moment they come out of the oven. Melted butter and milk get whisked into a hot dough, then beaten with eggs until it turns glossy and elastic, ready to soak up sharp Parmesan and gooey mozzarella. Fresh rosemary adds an herby lift that plays beautifully against the salty, cheesy centers, and a scattering of flaky sea salt on top gives every bite a little crunch. Scooped into a mini muffin tin and baked until puffed and golden, they turn out light and airy on the outside with that signature chew inside. These are a natural fit for a gluten free bread basket, since the dough comes together without any flour at all. Serve them warm, straight from the oven, while the cheese pull is still at its best.
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Preheat the oven to 400°F (205°C). Grease a 24-cup mini muffin tin or line a baking sheet with parchment paper.
Combine the milk, water, butter, and salt in a large saucepan over medium heat, stirring occasionally, until the butter is fully melted and the mixture just comes to a boil.
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