Combine bread flour, tapioca powder, butter, dry yeast, sugar, salt, and lukewarm water in a bread machine.

Use the bread machine to mix and knead until the first rising is complete.

Remove dough from the bread machine.

Shape the dough into a neat round.

Let the dough rest for 20 minutes.

Dust a counter with flour.

Place the dough on the floured counter.

Deflate the dough by pounding out the gas.

Roll the dough into a 22 x 18 cm rectangle.

Sprinkle cheese evenly over the dough, leaving a 1 cm border.

Roll the dough up tightly to seal the cheese inside.

Seal the seams tightly.

Cut the dough into 8 equal pieces.

Place each piece on a sheet of parchment paper, spacing them apart.

Let the rolls rise a second time until doubled in size.

Preheat oven to 210C.

Bake the rolls for 12-13 minutes, or until golden brown.