Preheat oven to 400°F.

In a small saucepan, bring the milk, oil, and 1 teaspoon of salt to boil over medium heat, stirring occasionally.

Just when the milk begins to bubble, remove pan from heat.

While stirring, slowly add the tapioca flour to the pan. Continue stirring to combine (the mixture will be sticky and might not incorporate completely, but that's okay).

Transfer the sticky dough to stand mixer fitted with the paddle attachment. Beat on medium speed until the dough is smooth and cool enough to touch.

Whisk the egg in a small bowl. With mixer on medium-high speed, add the egg into the dough and beat until combined. This might take several minutes and might at first look like it won't incorporate, but keep at it for several minutes until it's smooth.

Add the grated cheese a small amount at a time and beat over medium until fully incorporated and there are no more large cheese chunks showing through.

Wetting your hands between each roll, grab a ball of dough about 1-2 tablespoons big and drop them 2 inches apart on a parchment-lined baking sheet.

Whisk the water and molasses together in a small bowl and lightly brush the top of each roll with this molasses wash.

Sprinkle each roll with a bit of salt (¼ teaspoon total).

Combine the pepitas, sunflower seeds, and sesame seeds in a small bowl and divide them among the top of the rolls, lightly pressing the seeds down.

Reduce the oven temperature to 350°F and bake the rolls for 30-33 minutes, or until the tops are golden brown. Serve warm. (Reheat rolls for 9 seconds in the microwave or for 5 minutes in the oven).