In the bowl of a stand mixer, add the tapioca starch and the salt. Stir until combined.
In a small saucepan, add the milk and vegetable oil and bring the mixture to a boil, stirring constantly.
Immediately pour the boil mixture into the tapioca starch mixture in the bowl. Turn the mixer on medium-high and blend until the dough is very thick and sticking to the beater.
Let the dough cool for 20 minutes.
Once the dough is ready, add the eggs, one at a time and mix until smooth. Add in the sesame seeds, chia seeds and golden flaxseeds and mix again. The dough will be slightly runny and more like thick batter than bread dough.
Let it rest for another 20 minutes.
Preheat your oven to 350 F. Prepare a glass, 9 x 13 baking dish by spray it with cooking spray and lining it with parchment paper.
Using a large spoon, portion the bread dough into 8 equal portions and mound them slightly in the baking dish. Sprinkle with additional sesame seeds.
Bake for 1 hour. Remove from the oven and let the dish cool for 10 minutes before removing the rolls to a wire rack.
Bring liquids to a complete boil before adding to the dry ingredients.
Batter will be very thick.
The rest time in between each addition is important so the batter isn't too hot.