For the dough:
Place flour, butter, salt, sugar and yeast in the bowl of a stand mixer fitted with a dough hook and mix briefly. While mixing add the water and continue to mix on medium speed for 12-15 minutes until the dough is smooth and comes away from the sides of the mixing bowl.

For the topping:
Place all dry ingredients into a small mixing bowl and approx. half the quantity of water and mix well with a spatula to form a thick smooth paste, add remaining water and mix until smooth and set aside.

Once the dough has mixed remove from the bowl and place the dough on a lightly floured bench and knead briefly. Brush the inside of the mixing bowl with a little sesame oil and return the dough to the bowl. Place the bowl into the oven steam setting 35˚c-40˚c for 30 minutes to prove.

Once proved remove the dough from the bowl and place on a lightly floured bench, cut the dough into 8 equal sized portions and roll each portion into a ball. Place the dough balls on a baking tray lined with baking paper and return to the oven to prove again. Steam setting 35˚c-40˚c for 15 minutes.

After the second prove remove the dough from the oven and change the oven setting to Combi Mode (Low Steam Level 25%) 190˚c. Using a pastry brush liberally brush the tops of the dough with the topping mixture.
Place the dough into the oven and bake for 20-25 minutes until golden and the topping mixture has cracked on the surface.

Cool the baked rolls on a cake rack before consuming.