1packet (2 ¼ teaspoons)instant or highly active yeast
1 ¼cupwarm waterabout 110F
1 ½teaspoonsapple cider vinegar
In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients. Mix on low until combined.
In a measuring cup, mix together the wet ingredients.
With the mixer running on low, slowly pour the wet ingredients into the dry ingredients. Increase the mixer speed to medium-high then mix for 6 minutes. This allows air to incorporate into the dough. The dough will have the consistency of cookie dough.
Lightly spray a 9-inch pie or cake pan with cooking spray. Spray a #14 (4 tablespoon measure) cookie scoop with cooking spray. Scoop 8 balls of dough into the pan. You may need to spray the cookie scoop in-between each scoop.
Use wet hands to smooth out the tops of the rolls. Let rise for 1 hour. During the last few minutes of rising, preheat the oven to 400F. Bake the rolls for 25-30 minutes. The top should be golden brown. Let cool for 15 minutes before serving. Brush the rolls with melted butter. Serve and enjoy!
Store leftover rolls in a bag at room temperature for up to 2 days. Reheat for 15-20 seconds in the microwave before serving.
Use a high-quality gluten-free 1:1 baking flour for best results.