3 1/4 cups (455 g) all purpose gluten free flour blend (Better Batter is ideal here; click through for recommended flour blends)
1 3/4 teaspoons xanthan gum (omit if your blend already contains it)
7/8 cup (105 g) tapioca starch/flour, plus more for sprinkling
1 tablespoon + 1 teaspoon (12 g) instant yeast (See Recipe Notes)
1/4 cup (50 g) granulated sugar
1 teaspoon kosher salt
1 5/8 cup (13 fluid ounces) warm milk (about 90°F)
8 tablespoons (112 g) unsalted butter, melted and cooled (plus more for brushing)
2 egg whites (50 g), at room temperature
For the instant yeast
If you’d like use active dry yeast in place of instant yeast, you’ll need to hydrate the yeast first in some of the milk. You’ll also need 15 grams active dry yeast to replace 12 grams of instant yeast.
For the stand mixer
If you don’t have a stand mixer, I recommend making the dough in a food processor fitted with the steel blade. I don’t recommend a hand mixer, or trying to mix by hand.
In the bowl of a stand mixer (See Recipe Notes), place the flour, xanthan gum, tapioca starch/flour, instant yeast, and granulated sugar, and whisk to combine well. Add the salt, and whisk again to combine.
Add the milk, melted butter, and egg whites. Using the paddle attachment, beat vigorously. The mixture will come together in a clump and clear the sides of the bowl. Keep beating until it begins to look whipped, and sticks to the side of the mixing bowl again (about 6 minutes total).
Transfer the mixture to a lightly oiled bucket or bowl with a very tight-fitting lid. The container should be large enough for the dough to nearly double (although it won’t double fully).
Set the container aside for at least 2 hours at room temperature, and up to 24 hours in the refrigerator. Do not let the dough rest/rise for too long, or your rolls will rise much more irregularly after shaping.
If you’ve let the dough rest in the refrigerator, remove it from the cold and place it, still covered, on the kitchen counter. Allow it to warm to room temperature before working with it.
Grease a quarter sheet pan or multiple round cake pans for baking, and set them aside. You will later decide if you’d like to crowd the rolls, and have them rise then bake touching, or have them separate.
Divide the dough into 16 equal portions, each 2 1/2 ounces in weight. Working with one piece at a time, knead the dough in your clean, dry hands, without adding any additional flour of any kind, pinching any seams that separate.
Flour a clean, dry work surface very lightly with tapioca starch, and coax the dough into a round. The dough should be firm, but easy to work with.
Place the shaped rounds of dough in your chosen baking pan either touching (they will rise mostly up), or a bit more than 1-inch apart, taking care not to crowd them (the will rise up and out). Cover the pan with lightly greased plastic wrap, place in a warm, draft-free location, and allow to rise until about 150% of their original size.
This rise can take anywhere from 45 minutes to hours, depending upon the ambient temperature in your kitchen. Overproofing is not very likely, and can be detected when the surface of your raw rolls begins to take on a pockmarked appearance.
When the rolls are nearing the end of their rise, preheat your oven to 375°F. Once the rolls are properly risen, remove the plastic wrap from the pan(s), and brush generously on all exposed sides with melted butter.
Place the baking pan(s) in the center of the preheated oven and bake until an instant read thermometer inserted into the center of each roll reads about 190°F. If there is any space between the rolls after they’ve risen, they will take around 20 minutes until fully baked. If the rolls are touching one another, lower the oven temperature at 18 minutes and continue to bake for about another 5 minutes or until the proper internal temperature is reached in the center roll.
Remove the pan from the oven, and with the rolls still in the hot pan, brush again with melted butter and serve immediately.