Grease a 9X13 inch baking pan with cooking spray, butter, or a dairy-free butter alternative such as Melt.

Add all ingredients to the bowl of a stand mixer in order listed.

Mix on low until ingredients start to combine, then on medium for 3-4 minutes. The mixture will be thick to start and then soften after a minute or so. The dough should be sticky and softer than regular roll dough, more like a thick banana bread.

If it is too dry (not sticky, easily handled, or crumbly), add a tablespoon or two of water. Likewise, if it is too wet (more like banana bread, not able to be formed or handled at all in the next step), add a tablespoon or two of flour.

Shape into rolls by scooping the gluten-free dough with an ice cream scoop or large cookie scoop into a greased 9X13″ baking pan, or divide the dough into 12 equal pieces and form each dough ball with your hands. For best results, coat your hands in tapioca starch, water, or a little oil to keep the dough from sticking.

Loosely cover the pan with a light, clean kitchen towel or plastic wrap and let the dough rise in a warm place for 30-60 minutes. I use the proof setting on my oven and they’re ready to bake in about 40 minutes. I heat the oven to 120 degrees, then turn it off before putting the rolls in to rise. You can also turn the oven on to 350 to preheat and set the pan of rolls on top of the stove.

When the rolls have doubled in size, brush them gently with an egg wash made of 1 egg + 1 tablespoon of water whisked together. You won't use all of it.

bake at 350 degrees F and bake for 17-20 minutes, until golden brown on top and done inside. If you omitted the dry milk powder and/or skipped the egg wash, the rolls might not brown as much so check the inside if they aren't browned by 20 minutes.

Remove from the oven and brush with melted butter. These rolls are best served warm but we put the leftovers in a Ziploc bag and they were still soft the next day.

This recipe freezes well.