In a large bowl add the gluten-free all-purpose flour, salt, and xanthan gum (leave out if your flour already has it).
Add the yeast to the gluten-free flour mix by making a little hole with your finger in the flour and pour the yeast into the hole.
Warm the milk to 110°F-115°F. I microwave the milk in a large glass measuring cup for 1:30. I also use a thermometer to check the temperature. If your milk is too hot it will kill the yeast. Pour warm milk over the yeast.
Add the softened butter, eggs, apple cider vinegar, and honey to the bowl and mix until fully combined. (2-3 minutes) You may need to scrape the sides down to make sure all of the flour is mixed well with the ingredients. I like to use my dough attachment to my KitchenAid mixer, but you can use the paddle attachment. The dough will be sticky.
Spray two 9 inch cake/pie pans with gluten-free cooking spray. I like to use metal pans, but you can use a glass pan.
Using an ice cream scoop place the dough balls into the pans. Spray your ice cream scoop with gluten-free cooking spray to help the dough not stick.
Take a small spatula and smooth out the tops of the dough.
You should have 8 dough balls around each pan and 1 dough ball in the center. This recipe makes 18 rolls.
Cover the pans with a kitchen towel and allow to rise in a warm place for 1 hour.
Pre-heat your oven to 400°F.
Bake the rolls on the middle rack for 14-16 minutes. They will turn a nice golden light brown. Please watch your oven because all ovens are different. The temperature of the rolls, it should measure 200°F internally.
Melt 2 tablespoons of butter and brush the tops of the rolls before serving. Enjoy!
The rolls are best when eaten warm. If you have any left-overs store in an air-tight container and reheat before eating.