Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone mat.

In a medium saucepan, combine the milk, vegetable oil, and salt. Bring to a gentle boil over medium heat, stirring occasionally.

Remove from heat and immediately add the cassava flour (tapioca starch) all at once. Stir vigorously with a wooden spoon until the mixture forms a thick paste. The flour will cook slightly from the residual heat.

Transfer the hot mixture to a mixing bowl and let cool for 5-7 minutes, stirring occasionally. You want it warm but not scalding hot.

Add the eggs one at a time, beating well after each addition. The mixture will look separated at first but will come together. Use a hand mixer or stand mixer for easier blending.

Add the grated cheese and mix until fully incorporated. The dough should be smooth, sticky, and somewhat liquid - more like thick batter than traditional bread dough.

Lightly oil your hands and scoop about 2 tablespoons of dough per roll, forming into rough balls. Place them on the prepared baking sheet, spacing about 2 inches apart.

Bake for 20-25 minutes until the rolls are puffed, golden brown on top, and sound hollow when tapped. They should have a crispy exterior.

Serve immediately while still warm for the best texture and maximum cheese pull. The rolls will deflate slightly as they cool, which is normal.