Make the Dough

• Grease a 9x13-inch casserole dish.
• In a measuring cup, heat the milk in the microwave for 30 seconds. Add another 10 seconds to reach at least 100°F (38˚C). Measure out the sugar.
• In a small bowl, add yeast and 1 tbsp from the 50 g (¼ cup) sugar. Pour in ~59 ml (~¼ cup) of the warm milk taken from the 295 ml (1¼ cup) measured. Stir and set aside ~10 minutes or until bubbly and frothy.
• Dice butter and put it in the measuring cup with the milk. Heat for 30 seconds in the microwave until the butter is just melted. Once the mixture is below 115˚F (45˚C), add beaten egg and whisk.
• In a large bowl, whisk together flour, tapioca flour/starch, xanthan gum, baking powder, salt, and remaining sugar.

  TIP: If your flour mix appears a bit clumpy, sift it before mixing in the other dry ingredients.
• Make a well in the center of the dry ingredients and pour in milk and yeast mixtures. Stir well until all the ingredients are combined.

  TIP: Stir longer than you think is necessary. Avoid small white clumps of flour that might end up in your baked bread.

Shaping Options: Select 1 of the 3 Following Options to Shape the Rolls

OPTION 1: Knead, Roll, & Cut Out Rolls (most aesthetically pleasing option but more involved)

• For pretty rolls with smooth tops and almost perfectly round shapes, then follow these directions. Scoop out the dough onto a lightly floured work surface using rice flour, tapioca starch, or GF flour mix. Pat the dough into a circle that’s 1-inch thick. Use a 3-inch biscuit cutter and cut out 8 total rounds. Place each round touching in the prepared dish (4 rows down and 2 rows across). This option is a little more difficult because you may need to reshape several rolls to use up the dough, particularly if the rolls are uneven in size. It’s easy to mash formed rolls together and reshape them.

OPTION 2: Knead, Push Out, & Quick Cut Rolls (not as pretty but quicker and still appealing)

• Lightly flour a work surface using rice flour, starch, or GF flour mix. Scoop the dough onto the flour. Flour your hands and shape the dough into a thick disk, just thin enough to cut it like a pie. Flour a large knife and cut the disk into 8 triangles of rather equal sizes. Remove a triangle and shape it in your hands or on the work surface into a disk the size of a biscuit, use flour as needed to prevent any sticking. Place the dough round in the prepared baking dish. Repeat with remaining triangles, shaping them into rounds and lining them up, touching in the pan (4 rows down by 2 rows across).

OPTION 3: Drop Rolls (super quick option, no kneading or flouring a work surface, but not very pretty)

• "Drop rolls" are like "drop biscuits". Use a large spoon to scoop out about an eighth of the dough from the bowl. Then "drop" or place the dough blog in the baking dish. Continue with remaining dough placing each blob in the baking dish 4 rows down by 2 rows across. I usually flour my hands and shape the blob into a "round" before placing it in the dish. While drop rolls are a super time saver, they won't look very pretty.

Rise & Bake

• Cover the pan with a towel or plastic wrap and set in a warm area until rolls have doubled in size 30-60 minutes. During the last 30 minutes of the rise, preheat the oven to 350˚F.
• Remove the plastic wrap or towel and bake for 25 minutes or until golden brown.
• Once rolls are baked, immediately brush them with 1-2 tbsp of butter. Eat immediately or cool for ~15 minutes, cut, and serve.