Warm your milk and honey in a small glass dish in the microwave for 25 seconds. It’s crucial not to 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 in the gluten-free flour blend and salt. Mix first on low speed, then increase to medium until everything is well combined.

Tear off portions of dough and roll each into small balls, spacing them evenly on a parchment-lined baking sheet.

Loosely cover the rolls with plastic wrap and allow them to rise for 40-45 minutes.

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

Preheat your oven to 350º F and bake the rolls for 20-25 minutes until golden brown.

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