Garlic confit:

In a small saucepan, add the garlic cloves and enough olive oil to cover them. Cook over low heat until the garlic becomes tender, about 15-20 minutes. Set aside.

Alternatively, bake garlic and olive oil in a ramekin at 300°F for about 45 minutes until soft. Let it cool before using.

Dough:

In a bowl, mix the psyllium husk with warm water until it forms a gel, about 30-45 seconds.

In a stand mixer, combine tapioca flour, millet flour, sorghum flour, sugar, yeast, baking powder, xanthan gum, and salt.

Add the psyllium gel, warm milk, egg, and melted butter. Knead until smooth, about 4-5 minutes with a mixer or 6-8 minutes by hand.

The dough will be sticky, but avoid adding more flour. Chill for an hour if it's too sticky to handle.

Shaping:

Butter a 10-inch skillet or round baking pan.

Mix the mozzarella and cheddar cheese.

Divide the dough into 8 equal parts, about 94g each. Roll each into a ball, then flatten into a 4½-inch circle.

Place 2 tablespoons of cheese in the center and pinch the edges to seal, forming a pouch.

Place the rolls seam-side down in the prepared pan, barely touching each other.

Proofing:

Cover with plastic wrap and let the rolls rise in a warm place for 1 hour 15 minutes to 1 hour 30 minutes, until doubled in size.

Baking:

Preheat the oven to 350°F.

Brush the rolls with egg wash. Bake for 20-25 minutes until golden brown.

Garlic Butter:

Mash the garlic from the confit and mix with softened butter, parsley, salt, and pepper.

Brush melted garlic butter over the hot rolls right out of the oven.

Serve warm, with gooey cheese inside. Store leftovers in a container and reheat before serving.