In the bowl of your electric mixer, combine the gluten-free flour, instant yeast, granulated sugar, and salt. Mix until the dry ingredients are well distributed, ensuring no clumps remain.

Warm the milk to 45°C (115°F), using a thermometer to check the temperature to avoid overheating, as too much heat can kill the yeast. Add the warmed milk, softened unsalted butter, eggs, and apple cider vinegar (or lemon juice) to the bowl with the dry ingredients. Mix with the electric mixer until the dough is fully combined. I always make sure my eggs and milk are at room temperature for smoother dough and better rise.

Grease a 9×13 inch baking pan or two 9-inch square or round pans, or use a cast-iron skillet or lined baking sheet. Using an ice cream scoop sprayed with gluten-free cooking spray, place portions of the dough into the pans. Use a small spatula to smooth the tops of the dough balls. Cover the pans with a kitchen towel and let them rise in a warm place for 1 hour.

Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C). This helps prevent the tops from burning. Once the dough has risen, bake the rolls for about 25 to 30 minutes, until the tops are golden brown.

Melt 2 tablespoons of unsalted butter and brush it generously over the tops of the hot rolls before serving. This adds a delicious sheen and flavor. I like to use dairy-free butter for a lactose-free option, and sometimes sprinkle a pinch of sea salt on top for extra taste. Cover any leftover rolls tightly and store at room temperature for 2-3 days, or refrigerate for up to 1 week.