Preheat oven to 350° F. Line a baking sheet with unbleached parchment paper.
In a large mixing bowl, add the ingredients in this order: melted butter, tapioca flour, salt, baking soda, egg, apple cider vingar, then the cheese. Stir everything until it is combined.
Slowly add the water, stirring until the dough is workable with your hands. Too much water will make the dough too sticky to handle. If the dough does get too sticky, just add more tapioca flour until you can handle the dough.
Knead the dough a few times and then divide it into 12 small rolls. You can make them bigger if you want. I often make 8 larger size rolls
Bake for 20-22 minutes or until browned on the bottoms. Serve warm! Allow leftover rolls to cool before storing them an airtight container.
Notes
If your dough becomes too sticky, just add a little more tapioca flour until it becomes workable. If the dough is too dry, add a little bit of water at a time.