1) Preheat the oven to 375°F. Lightly grease a couple of baking sheets; or line with parchment.
2) Put the butter, water, milk, and salt in a saucepan, and heat till the butter has melted and the mixture has come to a full boil. While the mixture is heating, put 2 cups of tapioca flour into a mixing bowl.
3) Pour the boiling butter mixture over the tapioca flour, beating to combine. Beat at high speed till the mixture becomes smooth and elastic-looking; this will happen very quickly.
4) Beat the garlic and cheese into the dough till well combined.
5) Stick your finger into the dough. If it's uncomfortably hot, let it sit for a couple of minutes to cool a bit; you don't want to cook the eggs when you beat them in. If it seems hot but not burning hot, continue with the next step.
6) With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
7) Drop the mixture in 2-tablespoon balls (about the size of a golf ball) onto the prepared baking sheets, spacing them about 1 1/2" apart. A level tablespoon cookie scoop works well here.
8) Bake the rolls for about 20 minutes, till they have a freckled appearance (from the browning cheese), and they're beginning to color a bit. Remove them from the oven, and serve hot.
Yield: 18 to 20 buns.
If you check out the blog post about these, it seems most difficulties arise from using different brands of tapioca starch. Happy baking! Laurie@KAF
Hi Sara- I would definitely recommend putting the water back in, and if you are still having trouble, you could always give our tapioca starch a try, which is linked into the blog, since we know that should work well for you. Hopefully the third time's the charm! Happy GF Baking! Jocelyn@KAF