Preheat oven to 400°F. Line a pan or baking sheet with parchment paper.
Use either a small mixer or a food processor with a dough hook.
Add gf flour blend, sugar, salt, and yeast.
Mix for about 30 seconds, or until evenly combined.
Add the water to the blender and mix for about 1 min. Then add the olive oil.
Mix for 2-3 minutes, adding up to 1/4 c. of gf flour if needed. The dough will be very wet and smooth, almost more like a muffin batter than bread dough.
Grease a 1/4-1/2c. measuring cup with oil. Use it to scoop out the dough and spoon onto prepared baking dish. If you want the rolls to rise a little taller, put the dough scoops right next to each other.
Cover with a towel in a warm place for about 15 min. The rolls will rise slightly, they will not double in size.
Uncover the rolls and put the baking dish in the middle rack of the oven.
Bake for 20-28 min, depending on how brown & crunchy you like them.
Serve warm!
Freeze the extra rolls when they are completely cool.