Preheat the oven to 400° F. Lightly grease a 9" cast iron skillet with coconut oil
In a small bowl, place the maple syrup and 1/4 of the warm water. Make sure the water is still warm even after adding the maple syrup. However, you don't want the water hot (over 110°F) otherwise it will kill the yeast. Sprinkle the yeast over the water mixture and gently stir it in. Set aside for 10-20 minutes to proof.
In a large mixing bowl, whisk together the cassava flour, tapioca flour, and salt.
Once the yeast has proofed, add the yeast mixture, eggs, olive oil, and remaining 1/2 cup of warm water to the dry ingredients. Stir until everything is incorporated and it forms a dough.
Let the dough set for 5 minutes if it seems too sticky to handle. Using a little additional flour, divide the dough into 8 pieces. Form each dough piece into a roll shape and place it in the cast iron skillet. The rolls can be close but not quite touching.
Bake for 30-35 minutes. The tops should be golden brown. Serve warm or cool before placing in an airtight container to store.