Soft, golden dinner rolls that actually tear apart the way they should — that's a harder thing to pull off than most people realize when you're working without wheat. This recipe leans on a blend of white rice flour, tapioca starch, and potato starch to build the right structure, while psyllium husk powder does the binding work that gluten normally handles. The result is a dough that looks more like a thick batter, which can feel unfamiliar at first, but trust the process — it bakes up into pillowy, pull-apart rolls with a beautifully deep golden crust. Apple cider vinegar and a touch of baking powder give the crumb a subtle lift, and the whole thing is completely free of rye and any other grain that could cause trouble. Brushing the hot rolls with melted butter and a pinch of flaky sea salt right out of the oven is a small step that makes a huge difference in flavor. These are the kind of rolls that disappear fast at the dinner table, and nobody will be asking what's in them — only when you're making them again.
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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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