If you are corn intolerant try using all potato starch, as tapioca starch creates more chewiness to gluten free baked goods.
For a more kid-friendly version, baste with egg white, which will result in a lighter shade of crust. I usually use egg white, then increase the oven temperature to 375°F the last 7-8 minutes.
It makes for a nice presentation if after about 5 minutes of baking you slice the center of the rolls down the center so that a little area shows up white once baked.
If you like your rolls bread more brown increase the oven's temperature to 400°F until brown.
*Feel free to replace the yogurt and water with 1-1/4 cups buttermilk.
https://glutenfreerecipebox.com/egg-free-gluten-free-bread-rolls/