Preheat oven to 350°F and grease an 8x4-inch or 9x5-inch loaf pan with 1 tablespoon softened butter. Set aside.

Add the yeast and granulated sugar to the bowl of a stand mixer. Slowly pour in the milk, making sure the yeast is moistened. Let sit for at least 15 minutes to "bloom" as you prepare the other ingredients.

Add the white rice flour, brown rice flour, arrowroot, tapioca flour, sorghum flour, xanthan gum, baking powder, and salt to medium bowl. Whisk well to combine.

When the yeast has bloomed (is very foamy), add the honey, egg, and avocado oil. Use the paddle attachment to mix on medium-low speed until combined.

Add the flour mixture and mix on low until combined. Stop the mixer and scrape down the bowl. Then mix on medium speed for 1 minute.

Use a spatula to scrape down the sides of the bowl and form into a ball. Turn the dough ball out onto a well-floured surface (I usually just flour some plastic wrap). Sprinkle the top of the dough with additional gluten-free flour, pat into a square, and use a knife to cut the dough into 8 equal pieces.

Use well-floured hands to roll a piece of dough into a ball. Place the dough ball in the prepared baking pan and repeat with the remaining dough balls, dusting your hands with flour each time to prevent sticking.

Place the dough to rise in a warm spot and cover loosely with plastic wrap or a clean kitchen towel. Let rolls rise for 1 hour.

After rising, melt the remaining 1 tablespoon of butter and brush the tops of the rolls with it. Sprinkle the everything bagel seasoning evenly over the tops of the rolls.

Bake for 20-24 minutes (depending on your oven).

Let the rolls cool in the pan for 5 minutes, then transfer to a wire rack to cool, or serve immediately.