In a large mixing bowl, whisk together the gluten-free flour blend, tapioca starch, instant yeast, sugar, and salt. In a separate bowl, combine the warm milk, eggs, and melted butter. Gradually pour the wet ingredients into the dry, mixing with an electric mixer or spoon until a smooth, sticky dough forms.

Lightly flour your hands with tapioca starch and divide the dough into 8 equal portions. Shape each into a log about 5 to 6 inches long. Place them spaced apart on a parchment-lined baking sheet.

Cover the shaped buns with a clean kitchen towel or plastic wrap. Let rise in a warm, draft-free spot for 45–60 minutes, or until puffy and nearly doubled in size.

Preheat your oven to 375°F (190°C). Brush the tops of the risen buns with olive oil to help them brown. Bake for 20–25 minutes, or until golden brown and firm to the touch.

Remove the buns from the oven and let them cool on a wire rack. Once cooled, slice and serve with your favorite hot dogs or sausages. These buns can also be frozen and reheated for later use.