In a microwave safe bowl, warm your milk to 110º F. Do not use milk any warmer or it can kill the yeast.
Add the sugar and yeast and let it sit for 5-10 minutes until the yeast is frothy.
In a large bowl, add the gluten free flour blend and salt and whisk to blend.
Add the egg and melted butter to the yeast mixture and whisk to blend it together.
Pour the wet ingredients into the dry ingredients and mix into a soft dough.
Cover the bowl with plastic wrap and allow it to rise for 1-2 hours. If it is colder, I recommend preheating an oven to 200º F then turning it off. Rise the bowl of dough in the oven with the door cracked open.
Remove the dough. Add flour if you need to make the dough more workable. (It really will depend on the gluten free flour blend you use. Some are starchier than others.)
Place a piece of wax paper on the counter and dust it with flour. Place the dough ball on the wax paper and dust with flour. You want your gluten free rolls dough to be pretty soft, but workable.
Press the dough down to 1 ½ to 2-inches thick. Use a biscuit cutter or round cutter to cut out roll shapes.