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In a small bowl, combine water, flaxseed and honey.
Sprinkle yeast over the top.
Let sit until a bubbly foam forms on top, about 5 minutes.
In a stand mixer with the paddle attached, combine sorghum flour, almond flour, potato starch, tapioca flour, salt, oil and yeast mixture.
Knead on medium-high speed until mixture is well combined, about 2 minutes. (The dough will resemble thick pancake batter.)
Cover loosely and let sit in a warm spot until dough is doubled in size, about 1 1/2 hours.
Preheat the oven to 425F.
Lightly coat a 12-cup muffin pan with spray oil.
Evenly divide dough among the prepared cups (dough will deflate when moved).
Bake until rolls are puffed and golden brown, 12 to 15 minutes. Serve immediately; these rolls are best when warm.