Minibar's Cheese Rolls With Pickled Red Onions

By á-170456

Ingredients

• PICKLED RED ONIONS:
• 1 large red onion thinly sliced
• 1 jalapeño chile thinly sliced, with
• seeds
• 1/2 cup Champagne vinegar (or white wine vinegar)
• Salt to taste
• ROLLS:
• 4 1/2 cups grated smoked Gouda cheese - (1 lb)
• 2 cups tapioca starch* plus
• 3 tablespoons tapioca starch plus
• more for kneading
• 1/2 cup unsalted butter - (1 stick) room temperature, cut into small pieces
• 2 eggs
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly-ground white pepper

Preparation

Step 1

* Tapioca starch is available at Brazilian and Asian markets.

Pickled Red Onions: Combine the onion and jalapeño slices in a medium pan of salted water. Bring to a boil and boil 1 minute. Pour through a strainer, discarding the liquid.

In a glass bowl, combine the onion and jalapeño slices, 2 cups warm water, the vinegar and a dash of salt. Stir to combine. Cover and cool.

Rolls: Heat the oven to 450 degrees. In a large bowl, combine the cheese, flour, butter, eggs, salt and pepper.

Sprinkle a little tapioca flour on your hands and use your hands to combine the ingredients and knead the dough into a smooth ball.

Form the dough into 1-inch balls. Place the balls on two parchment-lined baking sheets, spacing 2 inches apart. Flatten each slightly with your thumb.

Bake until light golden, about 8 to 10 minutes. Serve warm with pickled red onions.

This recipe yields about 36 rolls.

Each roll: 104 calories; 4 grams protein; 8 grams carbohydrates; 0 fiber; 6 grams fat; 4 grams saturated fat; 33 mg. cholesterol; 128 mg. sodium.