In a measuring cup, mix the psyllium husks with the warm water until smooth. Set aside.
In the bowl of a stand mixer, add the tapioca starch, millet flour, sorghum flour, sugar, yeast, baking powder, xanthan gum, and salt. Mix until combined.
Add the almond milk, egg, melted butter, and psyllium husk mixture to the stand mixer bowl and mix until combined, about 30 seconds on low speed.
Stop the machine and scrape down the sides of the bowl. Mix again on medium speed for 8 minutes.
Form dough into a ball and wrap in plastic wrap and refrigerate for 1-2 hours.
Remove from the refrigerator and place it on a surface sprinkled with tapioca starch (have more on hand in case the dough sticks).
Roll the dough into a 14 inch circle.
Use a pizza cutter or sharp knife and cut the circle into 4 equal sections.
Then cut each section into 3 more equal pieces, ending with 12 long triangles total.
Start at the wide end and gently roll each triangle up, using the extra tapioca starch and a flat spatula to help you roll if the dough sticks too much.
Place each roll on a parchment-lined baking pan and set the pan aside to rise for 30 minutes - 1 hour, or until the rolls are 50% larger. Judge the rise by volume rather than time.
Preheat oven to 350F. Prepare the egg wash by beating the egg in a small bowl.
Brush each roll with the egg using a pastry brush.
Bake for 22-25 minutes or until an instant read thermometer registers 205F.
Remove from the oven and let cool for a few minutes. Serve warm.
Video
Notes
Make sure the ingredients are at room temperature (warmer for the water).
Mix the dough for the full 8 minutes. A hand mixer can be used, but be prepared for the long mixing time. I do not recommend mixing by hand.
Use starch to flour the work surface as it doesn't dry out the rolls as much as flour does.
Keep a small flat spatula or butter knife handy for loosening the dough if it sticks while rolling.
The rise time may take anywhere from 30 minutes to an hour - judge it by volume rather than time.
Use an instant-read thermometer to check the rolls for doneness.
These rolls will last for 2 days at room temperature. For full storage tips see the "Storage" section in the post.