In a medium bowl, add the yeast and sugar and mix together. Gently pour the milk over the yeast and let it sit for about 10-15 minutes. The yeast will activate and foam up.

Preheat oven to 375 and butter a 12-inch cast iron skillet with 1-2 tablespoons of butter.

Add the flour, xanthan gum, baking powder and salt to the bowl of a stand mixer and mix on low to incorporate the ingredients.

In a small bowl microwave safe bowl, melt 4 tablespoons of the butter. When the butter is melted whisk in the egg. Pour the mixture into the proofed yeast (its should be very foamy by now) and gently stir to combine.

Turn the mixer on low and pour the wet ingredients into the dry ingredients. When all the liquid is added, turn off the mixer and scrape down the sides and bottom of the bowl. Turn the mixer back on to a medium low speed and mix for two minutes. (The dough with be like cookie dough than bread dough.)

Use a scoop (I use an OXO medium scoop – about 2 tablespoons) to scoop the dough into the prepared pan. I get 18 rolls when I use the scoop.

Melt the remaining butter and brush over the tops and sides of the rolls. Cover the whole pan with plastic wrap to trap in heat and place on top of the pre-heating oven to rise for 1 hour. (If you prefer to keep your oven off, let the rolls rise in a warm, non-drafty place.)

When the rolls are done rising, remove the plastic wrap and top the rolls with the crumbled blue cheese. Bake at 375 degrees for 20-25 minutes or until the rolls are cooked through.

Serve hot or room temperature.