Preheat oven to 350 F. Spray a 12-cup muffin tin with cooking spray. Set aside.
In the bowl of a stand mixer, cream together the shortening and butter. Mix on medium until fully combined.
Add honey, eggs, sour cream and Greek yogurt. Mix on medium for 1 minute, stopping to scrape the bowl down occasionally. With the mixer running, add apple cider vinegar and let mix a few seconds longer.
In a small bowl, stir together the starches, baking soda, baking powder, xanthan gum, salt and yeast.
Add to the wet ingredients and let mix for 30 seconds, until fully incorporated. Scrape down the bowl a couple times while mixing.
Measure out about ⅓ cup of dough and drop it into the prepared muffin cups.
Let the rolls rise for 5 minutes.
Bake at 350 for 20 minutes. Remove from oven and let cool on a wire rack for 5 minutes before removing from the pan to cool.
Notes
Bring ingredients to room temperature before starting the rolls (a quick way to do this is to use a microwave for softening the butter, 10 seconds should do it, and dropping the eggs in a cup of warm water for a few minutes.)
Yeast is added directly to the dry ingredients in the recipe.