In a large mixing bowl, combine 3 cups of King Arthur gluten-free all-purpose flour, 2 teaspoons of instant yeast, 1 teaspoon of table salt, and 1 teaspoon of xanthan gum.

In a separate bowl, mix 1 cup of lukewarm milk, 2 large eggs, and 2 tablespoons of honey. Gradually stir in 1 cup of the flour mixture along with 2 tablespoons of softened butter until smooth.

Continue adding the remaining flour mixture to the egg and milk mixture, scraping down the sides of the bowl. Beat on medium speed for 3 minutes until thick and slightly sticky.

Cover the bowl with a clean towel and allow it to rise in a warm area for 1 hour or until doubled in size.

Prepare a baking pan by greasing it with melted butter. Drop rounds of dough into the pan, leaving space between them, and gently flatten the tops.

Cover the rolls with greased plastic wrap and let them rise in a warm place for 45 to 60 minutes until puffy. Preheat oven to 350°F.

Bake for 18 to 32 minutes until golden brown. Let cool in the pan for 10 minutes before transferring to a wire rack.