60g(¼ cup) unsalted butter (sofetened)you can also use dairy-free
300ml(1 ¼ cup) lactose-free milk ( at room temperature)you can also use dairy-free
1tspapple cider vinegar
In the mixing bowl of your electric mixer, mix together gluten-free flour, instant yeast, sugar, and salt.Warm the milk to 45°C (115°F). I use a thermometer to check the temperature. If your milk is too hot it will kill the yeast. Stir in 1 tbsp apple cider viniger in the milk and pour it over the yeast together with the eggs and the ssoftenedbutterMix everything togetehr.
Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast-iron skillet or on a lined baking sheet.
Using an ice cream scoop place the dough balls into the pans. Spray your ice cream scoop with gluten-free cooking spray to help the dough not stick. Take a small spatula and smooth out the tops of the dough.
Cover the pan with a kitchen towel and allow to rise in a warm place for 1 hour.
Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
Bake for about 25 minutes. Tops should be golden brown and if you measure the temperature of the dough, it should measure 90°C (200°F)
Melt 2 tablespoons of butter and brush the tops of the rolls before serving.
Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.