In a small bowl, combine warm milk with 1 tablespoon of sugar and sprinkle the active dried yeast on top. Let it sit for about 10 minutes until frothy.

In another bowl, mix the psyllium husk with the pineapple juice and allow it to sit for 30 to 45 seconds until it thickens.

In a large bowl, whisk together tapioca flour, millet flour, sorghum flour, xanthan gum, baking powder, remaining sugar, and salt.

Add the yeast mixture and psyllium gel to the dry ingredients, along with melted butter and the eggs. Knead until a thick dough forms.

Weigh the dough, divide it into 9 portions, and shape each into a round roll. Place them in a greased baking tin.

Cover with a damp cloth and let rise in a warm area for 60 to 90 minutes until doubled in volume.

Preheat the oven to 375°F. Brush the risen rolls with the egg wash and bake for 20 to 25 minutes until golden brown.

Brush the warm rolls with melted butter and sugar mixture for a glossy finish and let cool before transferring to a wire rack.