• Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set it aside.

Make the dough.

• Add all ingredients except milk to food processor in the order listed, then add about 1/4 cup milk. Process with chute open for about 2 minutes.
• Add more milk very slowly until the mixture comes together. Add between 5 and 7 fluid ounces of milk, depending upon the moisture in your other ingredients.
• Process for at least another minute. The dough will be very sticky and, when scooped with a silicone spatula, should fall off of it in a clump. The dough should not be dry and will firm up as it chills.
• Transfer the dough to a large piece of plastic wrap, wrap tightly and chill for at least 30 minutes. To hurry it along, you can place the dough on a plate or small cutting board and chill it in the freezer. It will not freeze solid.

Shape the dough.

• Remove the dough from the freezer and unwrap the plastic.
• Sprinkle a flat surface generously with tapioca starch, place the dough on top and sprinkle it with more tapioca.
• Using a bench scraper or sharp knife, divide the dough into 6 equal parts.
• With hands that have been dusted lightly with tapioca flour, gently shape each piece into a round then flatten into a disk about 1/2-inch tall, sprinkling with more flour as often as necessary to prevent sticking.
• Place the rounds about 2 inches apart on the prepared baking sheet. Using a sharp knife, score each roll twice on top at a 45° angle, about 1/8-inch deep.

Bake the rolls.

• Place the baking sheet in the center of the preheated oven and bake for 20 minutes.
• Working quickly, open the oven and slice a small hole in the top of each roll to allow steam to escape.
• Close the oven door and continue to bake until lightly golden brown all over and firm on top, another 5 to 10 minutes depending upon the moisture in your raw dough.
• Remove from the oven and allow to cool briefly before serving.

Storage suggestions.

• Allow any leftover rolls to cool completely before slicing in half, then wrapping them tightly and freezing.
• Defrost at room temperature for 30 minutes before toasting and serving, or defrost in the microwave and serve warm.