Begin by warming the milk gently in a small saucepan until it's just under 110°F. Whisk in the honey until dissolved, then sprinkle the active dry yeast over the mixture. Let it sit for about 5 minutes until foamy.

In a stand mixer fitted with a paddle attachment, combine the foamy yeast mixture with melted butter and eggs on low speed until just combined, about 30 seconds.

Add the gluten-free flour blend and salt to the wet mixture in the stand mixer. Mix on medium speed until the dough comes together, is slightly sticky, and forms a fine ball.

Lightly flour your work surface and turn the dough out. Divide it into equal portions, shaping each into a ball and placing them on a parchment-lined baking sheet.

Set the baking sheet in a warm place, allowing the shaped dough balls to rise for about 40 to 45 minutes until nearly doubled in size.

Preheat your oven to 350°F. Brush the tops of the rolls with the whisked egg for a glossy finish and bake for 20 to 25 minutes until golden.

Remove the rolls from the oven and transfer them to a cooling rack. Allow them to cool for a few minutes before enjoying warm or at room temperature.