Stir the sugar into the warm milk and until dissolved, then add the yeast and stir again. Leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready.

Add the gluten free bread flour, xanthan gum and salt to a large mixing bowl and stir to mix together.

Add the eggs and vinegar to a mug and and lightly whisk to combine. In a separate bowl, melt the butter in the microwave (in 10 second intervals so it doesn't burn).

Once the yeast/milk mixture is active (frothy), add it to the flour along with the egg/oil mixture and the melted butter. Using a wooden spoon, beat the mixture together vigorously to combine it into a thick, sticky dough.

Using a scoop or spoon, divide the dough into 8 pieces and arrange them evenly on a lined baking tin. You'll want to make sure they have a little space between them. Dip your fingers in cold water and use them to gently shape the dough into a smooth, round shape. The dough will be fairly sticky and difficult to handle but you can use wet fingers to smooth them into rough ball shapes. Don't worry about being too precious - I prefer the rustic look!

Loosely cover the tin with oiled clingfilm and leave in a warm spot to prove. It will take about 60-90 minutes and the rolls should almost double in size and will probably be touching. Because this is an enriched dough (with the addition of milk, butter and egg) it does need a slightly longer proving time.

Preheat the oven to 200'C / Fan 180'C / Gas Mark 6. Remove the clingfilm and brush the tops of the rolls with the beaten egg. Sprinkle with sesame seeds then place the tin in the centre of the oven.

Bake for 25-30 minutes until the tops of the rolls are golden brown. If you find the rolls go brown too quickly, cover with some tinfoil mid-bake.

Remove the rolls from the oven. Melt the butter in the microwave and brush evenly over the rolls while they are still hot. This will keep them lovely and soft!

Leave the rolls to cool on a cooling rack for at least 30 minutes before eating. They are best enjoyed while warm and fresh, or allow the rolls to cool completely then freeze them.