This is my version of "pão de queijo", the beloved gluten-free Brazilian cheese bread made with tapioca flour; the result has a satisfyingly chewy interior and crisp exterior. The individual rolls can be frozen and cooked from frozen.
At the end of step four, you have the option to bake or freeze the rolls. To freeze them place them on a baking tray in the freezer until hard, then transfer to a reclosable food bag. They keep in the freezer for about 3 months.
It is easy to add a little variation to this recipe by adding roasted garlic, chopped olives, tapenade or mixed herbs.