Combine the yeast with the water and the sugar and set in warm place for 10 minutes. The mixture will be foamy and bubbly.
Once the yeast has proofed,combine the Cup4Cup gluten free all purpose flour and the salt in the bowl of your stand mixer fit with the paddle attachment. In a medium bowl,combine the eggs,the yolk,the honey,the zest and juice of the orange,the vanilla extract,the butter and the proofed yeast mixture.
Add the egg mixture to the flour in a steady stream with the mixer running on low.
Increase the speed to medium and mix the dough for 10 minutes. It will be very silky,almost like a cake batter.
Scrape down the sides of the bowl and cover with a plastic wrap. Allow it to rise in a warm place for an hour,the dough should double in size.
Using a rubber spatula,deflate the dough,turning it over a few times in the bowl,recover the bowl with plastic wrap and refrigerate for two hours.
Make an egg wash by beating the egg lightly.
Spray a muffin pan with nonstick spray. Divide the dough evenly among the wells of the pans. Brush with the egg wash and sprinkle with some salt or sugar. Set the pan somewhere warm for 40 minutes. You want the dough to spread and rise,but not double in size..
When you have about 10 minutes left of raising time,heat up your oven to 350F. Bake your rolls for 15-17 minutes. You want the tops to be golden brown.
Note:
This recipe works with Cup4cup GF flour,Better Batter,and Jules Nearly Normal. I haven't try it with different brand.