Preheat the oven to 400°F and prepare a baking sheet pan by lining it with parchment paper.
To sour the half and half and make homemade "buttermilk": Add 1 1/2 Tbsp vinegar to a glass measuring pitcher (like Pyrex), then add enough half and half to measure 1 1/2 cups liquid total. Stir the mixture together and then gently warm it for 30-60 second in the microwave. Let the mixture sit while you continue with the recipe.
In the bowl of a food processor, combine the coconut flour, golden flax meal, whole psyllium husk, baking powder, and salt. Pulse to combine the dry ingredients.
Add the soured half and half that you made earlier, eggs, and butter to the bowl of the food processor and pulse to combine.
Remove the lid of the food processor and scrape the bowl of the food processor down with a rubber spatula to get any bits of dry ingredients that weren't mixed in. Replace the lid of the food processor and pulse the mixture again until all of the dry ingredients are completely combined.
Use a portion scoop to scoop the dough onto the prepared baking sheet in 18 even dough balls.
Either wet or oil your hands (I use a little avocado oil) and roll each dough ball so that they're smooth and round.
Bake the bread rolls for 25 minutes at 400°F, or until cooked through and browned on top. Use a pastry brush to brush the tops of the baked rolls with the additional melted butter.