First, combine the gluten free flour, sugar, yeast, and sea salt in a large mixing bowl.

In a separate bowl, whisk together the warm milk, olive oil, and eggs.

Gradually pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or a stand mixer fitted with the paddle attachment until a dough forms.

Continue mixing the dough until it becomes smooth and elastic. The dough will be stickier and more delicate than regular wheat dough.

Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1 hour or until larger in size.

Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

Once the dough has risen, gently deflate it. Divide it into 6 equal portions. Wet your hands with water or oil to make handling the dough easier.

Shape each portion into a ball. Place it onto the prepared baking sheet. Use wet fingers to smooth the tops of the dough balls.

Optionally, brush the tops of the dough balls with melted butter. Sprinkle with sesame seeds.

Let the dough balls rise again for 20 to 30 minutes.

Bake the buns in the preheated oven for 18 to 22 minutes, until they turn golden brown and sound hollow when tapped on the bottom.

Finally, remove the buns from the oven. Let them cool on a wire rack.