In the bowl of a food processor, combine the tapioca starch, cocoa powder, caraway seeds and salt. Pulse a few times to combine.
In a small saucepan, stir together the milk, oil, water and molasses. Bring the mixture to a boil and continue to stir constantly.
As soon as it’s boiling, pour the mixture into the food processor and process until the batter is smooth.
Set aside for 20 minutes.
Add eggs, one at a time, and process until well blended.
Scoop the dough into a bowl and cover lightly with a towel. Set aside for 20 minutes.
Preheat oven to 350 F. Prepare a 9 x 13 baking pan by spraying with cooking spray and then lining with parchment paper.
Using a large spoon, scoop 8 equal portions of dough and drop them into the baking pan.
Bake for 1 hour.
Remove from the oven and let the rolls cool in the pan for another 15 minutes. Remove the rolls from the pan and let them cool completely on a wire rack.
Notes
A food processor makes these rolls a snap to prep - highly recommend using it!
Work quickly to pour the hot liquid into the food processor.
The resting time is important as it gives the dough time to firm up.