Step 1: Prepare the yeast mixture

• In a small bowl, combine 1 cup of warm milk (about 110°F) with the 2 teaspoons of yeast and 1 tablespoon of sugar. Let it sit for 5-10 minutes until the yeast activates and becomes frothy. If your yeast doesn’t bubble, it may be old, so start over with fresh yeast.

Step 2: Mix the dry ingredients

• In a large mixing bowl, whisk together the gluten-free flour blend, tapioca starch, psyllium husk powder, and salt. The psyllium husk is key here—it gives the dough elasticity that gluten-free flours typically lack.

Step 3: Combine wet and dry ingredients

• In a separate bowl, beat the eggs, olive oil, and apple cider vinegar. Slowly pour this mixture into the dry ingredients, followed by the yeast mixture.
• Using a wooden spoon (or a stand mixer if you have one), stir until the dough comes together. The dough will be sticky—this is normal for gluten-free baking.

Step 4: Let the dough rise

• Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise in a warm place for about 1 hour. The dough should double in size. To create a warm environment, I like to place the bowl in the oven with just the light on.

Step 5: Shape the rolls

• After the dough has risen, punch it down gently to release any air bubbles. Flour your hands lightly with gluten-free flour and divide the dough into 12 equal portions. Roll each piece into a ball, and place the rolls on a baking sheet lined with parchment paper.
• Here’s a tip: To make sure your rolls are all the same size, use a kitchen scale to weigh the dough portions.

Step 6: Final rise

• Once shaped, cover the rolls loosely with a clean towel and let them rise for another 30 minutes. They’ll puff up slightly during this time.

Step 7: Preheat and bake

• While the rolls are rising, preheat your oven to 375°F (190°C). Before placing the rolls in the oven, brush them lightly with a bit of olive oil or milk to give them a golden-brown finish. If you like, you can sprinkle some sesame seeds or coarse salt on top for extra flavor.
• Bake the rolls for 18-22 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.

Step 8: Cool and enjoy

• Remove the rolls from the oven and let them cool for a few minutes on a wire rack. These rolls are best served warm, so slice one open and enjoy it with a little butter!