Directions

With butter melted in the milk and yeast proofed (that is dissolved and bubbly) in the warm water, make sure the milk was cool to the touch so that it does not kill the yeas, all ingredients in mixer using wire whip attachment, mix for 3 minutes on med/high. Carefully roll the dough out of the bowl, using a large rubber spatula, into a buttered bowl. Let dough rise with a a warm, damp towel over the bowl and keep in a warm place for a little over an hour, until it is just less than double in size.

Gently roll the dough onto a wood cutting board that has been liberally sprinkled with more Pamela's Gluten-free Bread Mix (or rice flour). Sprinkle additional Pamela's Gluten-free Bread Mix (or rice flour) on top, and gently pat down dough to about 3/4-inch to 1/2-inch high.

For Cloverleaf style: cut away 2 inch squares of dough and roll into small 1-inch balls. Grease cups in a muffin pan. Fill each cup with three balls. Cover the rolls with a drape of a warm, wet towel. Let rest for 60 to 90 minutes, or place pan in refrigerator to rest overnight. Melted butter can be brushed on rolls prior to baking.

Bake in pre-heated oven at 350° for 25 minutes.
Reheat rolls if necessary in 350° oven for 10 minutes.