Preheat the oven to 160°C (Fan Forced Oven)
Mix the instant yeast, gluten-free flour, salt, sugar and baking powder in a bowl together. Whisk the ingredients together until well combined.
Mix the wet ingredients, egg, apple cider vinegar, milk, water, and butter together in a seperate bowl.
In your standalone mixer bowl add the dry ingredients with the wet ingredient and mix on low speed using the hook attachment until fully combined. Don't overmix.
Oil your icecream scooper, spatula and hands before handling the dough to prevent it from sticking.
Line your baking pan or glass pyrex with baking sheets.
Using a 16# sized icecream scooper (equavilant to 4 tablespoons) scoop two balls from your dough. Form the dough into a ball and set it in your baking pan. Keep scooping until you are out of dough. You will have approximately 6 balls of dough at the end.
Cook your dough balls for approximately 25 to 30 minutes or until the temperature of the bread rolls reaches 93°C.