Brazilian Cheese Bread (Pao de Queijo)

After dining at Rodizio Grill, a local Brazilian steak house, I decided that I had to try to replicate their amazing cheese bread, which is naturally gluten-free. Several delicious attempts later, here is the final product:

Gluten Free Brazilian Cheese Bread (Pao de Queijo)

1/2 c. oil
1/3 c. water
1/3 c. milk
1 tsp salt
dash of onion powder
2 1/3 c. tapioca flour (aka tapioca starch, aka yucca flour, aka cassava flour, aka manioc starch)
1 c. fresh grated parmesan cheese (NOT the stuff in the green can, this is in the cheese aisle)
2 eggs, beaten

Bring water, oil, milk, salt and onion powder to a boil in a small saucepan. Remove from heat immediately and stir in tapioca flour until smooth. Set aside to cool (about 10 minutes). When tapioca mixture is mostly cooled, add cheese and egg. Stir until well combined. Mixture will now be slightly lumpy due to the cheese. Spoon into a lightly greased mini muffin tin and bake at 375 for 15-18 minutes. Rolls will be soft and chewy on the inside - not raw but also not the same texture as you would expect a regular dinner roll to be. Makes approximately 36 small rolls.