In a large bowl or a stand mixer, add the 2 1/4 teaspoons of yeast with 1/4 cup warm (not hot) water. Let proof for 5-10 minutes, until frothy.

Add the warm milk, sugar, vegetable oil, and salt. Mix briefly.

Add 2 cups of the flour and mix well. Switch to the dough hook (if using) and add another cup of flour. Mix well. Gradually add the other 1/4 cup of flour if necessary to reduce the stickiness of the dough.

Transfer the dough to a lightly greased bowl and cover loosely with plastic wrap. Place in a warm area to rise until doubled in size, about one hour.

Punch the dough down and turn out onto a floured surface. Divide into 12 equal pieces and roll into balls. Place evenly spaced on a parchment-lined baking sheet. (If you don't have parchment, lightly grease the baking sheet).

Cover the rolls with a tea towel while you make the topping.

Mix the 2 1/4 teaspoons of yeast with 3/4 cup warm water in a medium-sized bowl. Allow to proof 5-10 minutes, until frothy.

Add 2 teaspoons sugar, 1 tablespoon vegetable oil, 1/4 teaspoon salt, and 1 cup brown rice flour. Stir until everything is well mixed.

Remove the towel from the rolls and brush each one on the top and sides with a liberal amount of topping. Try to use as much topping as you can.

Let the rolls rest and rise, uncovered, for 20 minutes.

Heat your oven to 400 degrees F. Bake for 25 minutes, or until the tops are golden brown and crackly.

Best eaten the same day.