-
In a large bowl or the bowl of a stand mixer fit with the flat beater attachment, stir together the included yeast and the mix, then add the remaining dough ingredients. Stir vigorously using a flexible spatula for 2 to 3 minutes if working by hand, or mix on medium speed for 1 minute, until smooth. Cover and let rest for 10 minutes.
-
Using lightly greased hands or a bowl scraper, fold the dough in the bowl over on itself five or six times to build strength. Cover the dough and let it rise for 20 minutes or until slightly puffy, then repeat the folding process once again.
-
Preheat the oven to 400°F with a rack in the bottom third.
-
Transfer the dough to a lightly greased surface. Using a bench knife or sharp knife, divide the dough into 16 even pieces (about 57g each).
-
With greased hands, shape each piece into a ball and then place onto a parchment-lined or greased baking sheet, spacing 1" to 2" apart. Cover and let rest for 20 minutes. The rolls will rise very little, if at all.
-
At the end of the rise time, use kitchen scissors to snip the tops of the rolls about 1/4" deep, if desired. (Snip the tops once to make a single slash or make two smaller cuts in an “X”; either approach works well here.)
-
Bake for 30 to 35 minutes, until the rolls are well browned and the internal temperature is at least 212°F when measured with a digital thermometer.
-
Remove the rolls from the oven, and while they’re still hot, brush them with the melted butter for topping. Transfer to a rack to cool completely before serving.
-
Store leftover gluten-free rolls in an airtight container in the refrigerator for 2 to 3 days. For longer storage, freeze for up to 1 month.
