Warm your milk and honey in a small glass dish in the microwave for 25 seconds. Make sure the liquid doesn’t exceed 110º F. Stir to combine, then add the active dry yeast. Let it sit for 5 minutes until bubbly.

In a stand mixer, combine the yeast mixture, melted butter, and 2 large eggs. Mix on low speed until blended.

Gradually add the gluten-free flour blend and salt to the mixer. Mix on low speed, then increase to medium until combined. Prefer mixing by hand? Go for it!

Tear off portions of dough and roll each into small balls. Space them evenly on a parchment-lined baking sheet. A quarter sheet pan or 9x13 pan works beautifully.

Loosely cover with plastic wrap and allow to rise for 40-45 minutes. For better rising, place them in a warm oven set to 200º F, then turned off.

Whisk the remaining egg for the wash and brush it onto the risen rolls using a pastry brush.

Bake in a preheated oven at 350º F for 20-25 minutes until golden brown. Adjust baking time based on roll size.

Remove from the oven and transfer to a cooling rack. Allow to cool slightly before serving.