• Warm Water | - | 1 cup
• Sugar | - | 2 Tbsp
• Active Dry Yeast or 2 teaspoons | 102758 | 7 gram packet
• Eggs | - | 2
• Melted Butter plus extra for brushing | 114887 | 1/4 cup
• Gluten Free 1-to-1 Baking Flour | 100501 | 3 cups
• Potato Flour | 104401 | 2 Tbsp
• Salt | - | 2 tsp

1. Combine warm water and sugar in a large mixing bowl. Sprinkle yeast over the top and let sit for 5 minutes for the yeast to activate.
2. Meanwhile, brush the bottom and interior sides of an 8-inch round cake pan with melted butter.
3. Add the eggs, 1/4 cup melted butter, baking flour, potato flour and salt to the yeast mixture and mix until smooth, about 5 minutes.
4. Place the dough on a lightly floured surface and divide into eight to twelve even portions. Shape each portion in to a tight ball and place in the buttered cake pan, allowing the sides to touch each other. Cover and let rise in a warm place until doubled in size, about 45-60 minutes. Meanwhile, preheat the oven to 400°F.
5. Uncover the rolls and gently brush with melted butter. Bake until golden, about 25-30 minutes. Immediately brush again with melted butter and serve hot.