• In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.

Mix the Dough:

• In a large mixing bowl, whisk together the gluten-free flour and salt.
• Add the yeast mixture, melted butter, egg, and apple cider vinegar. Mix until a soft dough forms. The dough will be slightly sticky but should hold its shape.
• Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30-45 minutes in a warm place. It won’t rise as much as regular dough, but it will become slightly puffy.

Shape the Rolls:

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Turn the dough out onto a lightly floured surface (use gluten-free flour). Divide the dough into two equal portions.
• Roll each portion into a circle about 1/4-inch thick. Cut each circle into 8 triangles (like a pizza).
• Roll each triangle up into a crescent shape starting at the wide end. Place the rolls on the prepared baking sheet, leaving space between them.

Bake:

• Brush the tops of the rolls with melted butter.
• Bake for 12-15 minutes, or until the rolls are golden brown.
• Remove from the oven and let cool slightly. Serve warm with butter, jam, or your favourite spread.