Soft, golden, pull-apart dinner rolls are one of those things that feel almost impossible to recreate without wheat flour — but this recipe absolutely nails it. The blend of white rice flour, tapioca starch, and potato starch creates a tender, pillowy crumb, while psyllium husk powder does the structural work that gluten normally handles, giving each roll that satisfying pull when you tear it apart. There's not a single legume-derived ingredient in sight — no bean flours, no soy, no chickpea starch — so you can serve these confidently at the table without scanning labels or second-guessing substitutions. The dough comes together more like a thick batter than a traditional bread dough, so don't be alarmed when it won't knead — that's exactly how it's supposed to look. After a gentle rise and a short rest, the rolls bake up deep golden brown and get finished with a brush of melted butter and a pinch of flaky sea salt for that bakery-worthy touch. They're the kind of rolls that disappear fast, so you might want to double the batch.
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Whisk together the white rice flour, tapioca starch, potato starch, instant yeast, psyllium husk powder, sugar, salt, and baking powder in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer) until evenly combined.
Warm the milk in a small saucepan over low heat until it reaches 110°F (43°C) on an instant-read thermometer — warm to the touch but not hot. Add the warm milk, eggs, 3 tablespoons melted butter, and apple cider vinegar to the dry ingredients.
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