Step 1

Proof the yeast to ensure the yeast is alive and active. In a glass measuring cup, heat the milk to 110 F then mix in the yeast and 1 Tablespoon sugar. Set aside for 10 minutes until the yeast is active (bubbly and happy).

Step 2

In a stand mixer, using the whisk attachment, whisk together the gluten free flour, xanthan gum, baking powder, salt, and 3 Tablespoons sugar.

Step 3

Still using the whisk attachment, place the stand mixer on low to medium speed. Gently add the proofed yeast, melted butter, egg and vinegar to the batter. Mix until combined.

Step 4

Remove the whisk attachment, wipe excess dough from the whisk and place back in the bowl. Change to the dough hook and continue to mix on medium speed for 2 to 3 minutes. The batter will be sticky, but that’s okay!

Step 5

Generously grease an 8″ or 9″ round pan. Using an ice cream scoop or 1/3 cup measuring cup, scoop dough into 7 to 8 mounds in the pan. Reshape with greased or wet hands, if needed, to smooth out the tops.

Step 6

Cover with a towel and let the dough rise in a warm place for 45 minutes or until almost doubled in size. During the last 10 minutes the rolls are rising, preheat the empty oven to 400°F.

Step 7

Bake for 15 to 25 minutes, covering with foil once the rolls are golden brown. Note – The baking times will vary based on type of gluten free flour blend, check for doneness starting at 12 to 15 minutes.

Step 8

Once the rolls are done or reach an internal temperature of 185 to 200 F, brush the rolls with additional melted butter, if desired.

Step 9

Store rolls in an airtight container in the fridge for up to 4 days. Gently warm before eating.