Step 1

Line a baking sheet with a silicone mat or parchment paper and set aside.

Step 2

Add the yeast and granulated sugar to the bowl of a stand mixer. Slowly pour in the milk, making sure the yeast is moistened. Let sit for at least 15 minutes to "bloom" as you prepare the other ingredients.

Step 3

Add the white rice flour, brown rice flour, Arrowroot, tapioca flour, sorghum flour, xanthan gum, baking powder, and salt to a medium bowl. Whisk well to combine.

Step 4

When the yeast has bloomed (is super foamy), add the honey, egg, and avocado oil. Use the paddle attachment to mix on medium low speed until combined.

Step 5

Add the flour mixture and mix on low until just combined. Stop the mixer and scrape down the bowl. Then mix on medium (6 on my KitchenAid Stand Mixer) for 1 minute.

Step 6

Use a spatula to scrape down the sides of the bowl and form into a ball (dough should easily do this) and turn the dough ball out onto a well floured surface (I usually just flour some plastic wrap and then re-use that to cover the rising rolls). Sprinkle the top of the dough with additional gluten free flour and pat it out into a square then use a knife to cut the dough into 8 equal pieces.

Step 7

Use well-floured hands to roll each piece of dough into a ball (best results if you squish/flatten the dough in your hands first THEN roll into a small log). Place the roll on the floured surface and gently and evenly roll into a log 5 1/2 inches long and about 1 inch wide (SEE NOTES for shaping).

Step 8

Gently place the roll on the prepared baking pan and repeat with the remaining rolls - DUST YOUR HANDS WITH FLOUR EACH TIME and lightly sprinkle with flour as needed to prevent the dough from sticking. Place the rolls 1/4 inch apart in a line so when they rise, they will be touching.

Step 9

Place the dough to rise in a warm spot (I like mine to rise on top of my preheated oven) and cover loosely with plastic wrap or a clean kitchen towel. Let rolls rise for 1 hour. When the rolls are halfway done rising, preheat the oven to 350° F.

Step 10

After rising, brush the tops of the rolls with 2 tablespoons of melted butter before baking. Then bake for 16-20 minutes (depending on your oven). Mine bake in 18 minutes. After baking, brush with 1 more tablespoon of melted butter and cool on the pan for 10 minutes.

Step 11

Serve warm or cool completely on a wire rack before serving.