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1
Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6 - 8 minutes or until the mixture is foamy and had increased in volume.
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2
Combine the flours, starches (or all-purpose gluten free flour blend), xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.
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3
Add the yeast mixture, 2 eggs, melted butter substitute (or butter), honey and vinegar. Mix on medium low until combined. Scrap down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.
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4
Brush 2 standard muffin pans with melted butter (or butter substitute) or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees.
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5
Spoon the batter into the prepared muffin pans, filling about 3/4 full. Alternately you can use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.
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6
Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.
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7
Bake for 17 - 18 minutes or until golden brown. Let cool in the pans for 15 minutes.
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8
The rolls can be made ahead - bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350 degree oven.
