Crunchy Tiger Rolls

Prepare the dough mixture: Combine milk and water in a microwave-safe container; heat in short intervals until warm to the touch or an instant-read thermometer indicates 100 degrees F (38 degrees C). Mix in sugar and yeast; allow to sit for 15 to 20 minutes.

Combine flour and kosher salt in a large bowl; create a central indentation. Pour the yeast mixture and melted butter into the well; use a fork to blend until a rough dough forms, 1 to 2 minutes. Switch to your hands and knead the dough in the bowl until a cohesive ball forms, 1 to 2 minutes. Transfer the dough to a work surface and continue kneading until it becomes smooth, soft, and elastic, 7 to 8 minutes.

Transfer the dough to a lightly greased container; cover and let rise in a warm environment until it has doubled in size, approximately 1 hour.

Preheat the oven to 400 degrees F (200 degrees C). Position the rack in the center of the oven. Line a baking sheet with a silicone mat.

Create the topping mixture: Combine rice flour, sugar, salt, vegetable oil, sesame oil, yeast, and warm water in a small bowl. Add more water if necessary to achieve a thick but spreadable consistency, thin enough not to deflate the rolls when applied. Cover the bowl with plastic wrap and set aside until required.

Transfer the risen dough to a work surface; press out any air bubbles while shaping into a short, fat tube. Divide the dough evenly into 6 pieces.

Shape each piece into a ball by pulling and pinching the dough at the bottom to form a smooth surface. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel and let rise until doubled in size, approximately 30 minutes.

Uncover the rolls and use a small spoon to carefully apply the topping mixture over each one.

Bake in the center of the preheated oven until the rolls are golden brown and the tops have cracked, approximately 20 minutes. Transfer to a wire rack and allow to cool to room temperature before serving.