In a large bowl, whisk together 2 large eggs and the melted unsalted butter. Gradually add the gluten-free flour blend and salt, mixing until a sticky dough forms.
Add the proofed yeast mixture to the dough and blend until fully incorporated. The dough will still be slightly sticky. If necessary, incorporate a little more flour.
Divide the dough into 8 equal pieces. With wet hands, shape each piece into a ball, then gently flatten them into bun shapes. Place the shaped dough on a parchment-lined baking sheet.