Add the yeast, sugar and warm milk to a bowl. Whisk.
Add the psyllium husk and warm water to a second bowl. Whisk.
Add dry ingredients to a third bowl. Whisk.
In a small fourth bowl, melt the butter. Add the eggs and whisk together until combined.
Add the dry ingredients, yeast and gel mixture together to the mixer. Start kneading, either by hand or with a mixer. If kneading by hand, please know that it will take some extra time to work the mixture into a smooth dough.
Once combined, add the egg and butter mixture. Knead for at least 5 more minutes or until you have a very smooth dough.
Prepare a 9x13 baking dish with non-stick spray.
Lightly sprinkle the counter with white rice flour. Remove the dough from the mixer and separate into 12 equal portions. Each should be about 100 grams.
Shape each piece into a roll by pushing flat, folding the edges together and making into a ball shape. Roll the ball on the counter until smooth. You may need a light amount of flour to prevent sticking. Transfer the roll to the baking dish. Complete with all 12 rolls. the rolls should not touch at this point.
Spritz with a little bit of water and cover and let rise for one hour. Preheat the oven to 375 about 15 minutes before the rise is finished.
Spray the rolls with a little water and bake for 30 minutes. They should be golden brown on top.
Remove from the oven and brush rolls with melted butter.
If you have any leftover rolls, separate and freeze. To reheat, warm each roll in the microwave for one minute or until soft and squishy again.