Soft, golden dinner rolls that actually tear apart and taste like the real thing — that's exactly what this recipe delivers. The blend of white rice flour, tapioca starch, and potato starch creates a tender crumb with just enough chew, while psyllium husk powder does the structural work that gluten would normally handle. Every ingredient here is naturally free of soy, so there's no need to scrutinize labels or worry about hidden additives sneaking in through the pantry. The dough comes together more like a thick batter than a traditional bread dough, which can feel surprising at first, but trust the process — the rise is real and the results are genuinely impressive. A brush of melted butter straight out of the oven gives the tops a glossy, irresistible finish, and a pinch of flaky sea salt takes them from good to great. These rolls are the kind of thing you'll want on the table for weeknight dinners, holiday spreads, and everything in between.
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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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