Pour milk and melted butter into bowl of stand mixer. Stir in the sugar and yeast.

Using the paddle attachment add 1 cup of the flour and the salt and mix (speed 2) just to bring together. Add enough of the remaining flour to make a soft dough. It will not necessarily come away from the sides of the bowl. This should only take a couple of minutes.

Switch to the dough hook and knead on low (2) for 8 minutes. The dough may seem too wet but you can always add more flour before you let it rise.

Turn dough out (dump it) onto work surface that has been sprinkled with rice flour. Knead just until it comes together adding more rice flour if needed. Form into round ball.

Place dough in dough rising bowl (see KITCHEN ESSENTIALS or just use large bowl), cover and let sit at room temperature until doubled, about 1 1/2 hours.

Line a large sheet pan with parchment paper. Sprinkle with rice flour. Turn dough out onto lightly floured surface. Divide dough into 12 (about 3-ounces each) or 18 (about 2-ounces each) equal pieces (to do this weigh first, then divide by number of rolls).

Placing on clean work surface, cup your hand over dough and roll in circular motion until you have a nice round ball. Place ball on sheet pan, spacing evenly apart.

Cover balls with a damp tea towel and let rise until almost doubled, about 1 hour. While rolls are rising place rack in center of oven and preheat to 375°F.

For egg wash beat together egg and water. Remove towel from rolls and lightly brush tops with egg wash. Sprinkle with seeds if using or just leave plain. I make a combination of sesame, poppy and plain. Bake until golden brown, about 15 minutes.

Remove to rack and cool. These freeze well and they make great sandwiches. Enjoy!