Thoroughly grease 12 brioche molds or a muffin tin that makes 12 muffins. Set aside.

In bowl of stand mixer (or large bowl), measure gluten free flour. Add yeast, sugar, salt, eggs, milk, and vinegar and mix on low speed until smooth.

Add butter 1 tablespoon at a time, mixing for 20 seconds between each addition. The dough should be smooth and about the consistency of a thick frosting. 

If making in a muffin tin, divide dough evenly to make 12 rolls and smooth the tops with a spatula. 

If making in brioche molds, sprinkle 2-3 tablespoons of gluten free flour onto the counter and coat dough in the flour so it's workable. Don't mix the flour into the dough, and only use as much as you need. The more flour you use, the more dense your dough will be and the harder it will be for it to rise.

Divide dough into 12 equal pieces. Reserve a small section of each piece to make the traditional topknot, it will be a ball about ½ inch in diameter.

Place each of the 12 larger pieces into brioche molds, and smooth tops. Make a small indent in the center of each and place the ½" ball in the indentation of each roll. 

Cover loosely with greased plastic wrap or a proofing bag, and let rise in a warm, draft-free area for 15-20 minutes until about doubled in size.

Bake at 350 for 15-20 minutes until they are done. Traditional brioche will be a dark brown color, but gluten free flours don't produce that kind of color, so don't wait until they're brown ;)

These rolls are best served fresh, but can be frozen and warmed in the microwave.