Get used to the compliments because everyone will be pushing them your way when you serve this decadent, airy, and butter gluten free brioche rolls.
Oil a bowl and add the batter-dough (it’s soft and creamy); allow to rise in the proofer or warm area 30 minutes.
Spoon or scoop about 4 small portions of dough into 11 to 12 cups (depending upon the size you'd like) of the prepared pan, (about three on the bottom and one in the center on top), filling the cup about halfway. Set in the proofer or warm oven for about 15 minutes or until the dough begins to show holes or cracks open on the top of each roll. Use your fingertips dipped in water to smooth out any pointy tips.
*I used cornstarch, not tapioca flour in the flour blend recipe. If you have to use tapioca flour, expect a little bit chewier rolls, but the main change is will be a darker crust as tapioca flour browns more than cornstarch.