For the Dough:
3 cups water
1 package active dry yeast
4 1/4 cups better batter all-purpose gluten free flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt
2 TB minced garlic
For the Topping:
3 tablespoons butter,melted
1 TB minced garlic
Place warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy or it is bubbling, about 5 minutes.
In a kitchenaid mixer bowl, add the flour, butter, sugar, fine salt, garlic and the water yeast mixture; mix with the paddle attachment, until a slightly sticky dough forms...fully blended, About 3 minutes minutes.
Normally with gluten bread you roll it and knead it. Not with Gluten free. You only want it to rise once. I put the dough into a ziplock bag, cut a 1.5 inch hole
Squeeze the dough into round circles on your baking sheet or stone. Cover with saran wrap and keep in a warm place for 45 minutes.
Preheat the oven to 400 degrees.
Melt the butter with the 1 TBSP garlic and brush the tops of the rolls with it.
Bake about 25 minutes.