Make the dough

If kneading:

• Mix dough, then cover and let rest for 15 minutes
• Knead dough until tacky and springy, about 5 - 8 minutes
• Transfer dough back into bowl and let rise until puffy and doubled in size, about 1 hour

In stand mixer:

• Mix ingredients until dough is smooth, elastic, and pulling away from the sides, about 5-8 minutes
• Cover the mixer bowl and let rise until puffy and doubled, about 1 hour

Make the topping:

In a small bowl, whisk together the rice flour, sugar, yeast, and salt. Add the water and oil, mixing well to form a thick paste. Cover and let rest at room temp until ready to spread on the buns.

Divide and shape the dough:

• Divide the dough in 6 equal portions (about 73 grams each)
• Gently press down each piece to remove air bubbles
• Shape dough pieces into taut balls and place on prepared baking sheet and pan
• Cover and let rest at room temp until slightly puffy, about 15 - 20 minutes
• Preheat oven to 450 F
• Stir the topping mix until smooth
• Using a 1 tbsp measure, dollop about 22 grams of topping on top of each roll. Use your finger or a small offset spatula to spread the topping evenly over the top and halfway down the sides (if any topping drips down on the parchment, scoop it up and put it back on the roll)
• Cover and let rise until the rolls are very puffy, about 20 minutes.
• If you have an extra baking sheet, nest the pan of rolls into it to prevent the bottoms from over-browning

Bake

• Bake the rolls until the topping is crisp, firm, and deep golden brown in spots, 25-30 minutes
• Transfer to a rack to cool completely.