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1
Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil, and coat with nonstick cooking spray.
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2
Set aside.
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3
Combine the tapioca flour and baking powder together in a large bowl.
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4
Stir in the cheese and egg yolks.
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5
Mix until the dough forms a ball.
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6
Lightly flour a work surface and turn the dough out.
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7
Knead the dough with your hands until the dough is smooth, even-textured, and not sticky.
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8
If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple.
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9
Divide the dough into 10 even pieces and with your hands, roll each into a ball.
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10
Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet.
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11
Bake until the rolls are pale gold (not browned), about 15 to 20 minutes.
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12
Cool on a wire rack for 5 to 10 minutes and serve while still warm.
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13
Serve with Pineapple Marmalade, if desired.
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14
Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
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15
Bring mixture to a rapid boil over high heat, stirring frequently.
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16
Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
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17
Remove from heat and cool before serving.
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18
Store in refrigerator for up to 1 month or in the freezer for 6 months.
