In a small bowl, combine warm dairy-free milk, sugar, and active dry yeast. Allow this mixture to sit for about 10 minutes until it becomes foamy.

In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, psyllium husk powder, and salt.

Pour the foamy yeast mixture, melted dairy-free butter, and your choice of egg or flax egg into the dry mix, stirring until a sticky dough forms.

Cover the bowl with a clean towel and place it in a warm spot. Allow the dough to rise for 60 to 90 minutes or until it has doubled in size.

Oil your hands and gently divide the dough into 12 equal pieces. Roll each piece into a ball and place them in a greased 9×13-inch baking dish.

Cover the baking dish with a towel again and let the rolls rise for another 30 to 45 minutes.

Preheat your oven to 375°F (190°C). Bake the rolls for 22 to 28 minutes until they are golden brown.

Remove the rolls from the oven and brush the warm tops with melted dairy-free butter. Allow them to cool slightly before serving.