Starchy, Cheesy Rolls (pan de cassava/yuca)

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Starchy, Cheesy Rolls (pan de cassava/yuca) - 12 to 16 rolls
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* 2 cups (+bit extra) of tapioca / cassava / yuca starch/flour (potato starch works, too)
* 8 tbsp unsalted butter, cut into a few slices or cubes, not cold/hard - prefer Kerrygold
* 2 eggs
* 4 oz goat cheese
* 6 oz parmesan (grated)
* 3/4 tsp baking soda
* 1/4-1/2 tsp salt (to taste)

(I've made this with ~8oz goat cheese and no parmesan -- it turned out
smoother, but less "roll like".)

Add 2 cups flour/starch to bowl. Stir in baking soda and salt. Add in
eggs, butter, and cheeses. Mix and kneed with hand. Keep mixing.
Squish it between fingers. The mixture may be tacky, but it should not
be very sticky. If it is, add a dash (tbsp or so) of more flour, and
mix again. Repeat if necessary. When you can roll it into a large ball
without it sticking, it's done.

Let mixture rest for a short while (~15 minutes). Preferably room temp
or colder (fridge).

Preheat oven to 325-350.

(Optionally) add thin layer of butter to baking sheet. You probably
won't need it.

Break apart dough and roll into balls. Should make 12 to 16. Place on
baking sheet.

Baking 15-20 minutes. Remove when rolls should be begin to break open
and brown. Let cool on sheet or on rack.

Enjoy.

Bonus points
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Stuff each roll with ~1oz of sausage meat. You'll want to not butter the pan, and probably use baking parchment, to help the produced oil keep away from the rolls.