Spray a regular muffin pan with olive oil and set aside.

Heat the almond milk in a glass measuring cup for 15-20 secs. Use a candy thermometer to check temperature. It needs to be 105-110 degrees. Heat more or let cool to get the correct temperature.

Add the sugar to the warm milk and stir. Add the yeast to milk and sugar mixture and let sit until foamy. This takes 3-5 minutes. If t does not proof, throw it away and start over.

Add the rice flour, tapioca flour, salt, xanthum gum, melted butter and eggs to a large mixer bowl. (I use my stand mixer.) Add the proofed yeast mixture.

Beat on high for 3 minutes until the dough becomes elastic and slightly lighter in color.

Fill the muffin holes to about 1/2 full. Set in a warm place to rise for about 1 hour. The dough should at least double in size.

Preheat your oven to 350 degrees.

Bake rolls for 10-15 minutes until lightly golden in color. (Mine take 13 minutes on average). Remove from oven and let rest in the pan for 5 minutes before removing rolls to a cooling rack or serve immediately.