• In a large mixing bowl or the bowl of a stand mixer, combinei 4 oz warm water, 8 oz whole milk, ½ oz unsalted butter, ½ oz granulated sugar, and 2 ¼ teaspoons dry yeast. Add 2 ½ oz wheat flour and 2 cups (10oz) of the all purpose flour and mix until it forms a thick batter. Cover the bowl and set it aside for 30-60 minutes.
• Switch to the dough hook. Add 1 ½ teaspoons table salt and the remaining flour. Knead on medium speed for 5 minutes. The dough should clear the sides of the bowl and cling to the dough hook. If mixing by hand, add as much flour as you can with a wooden spoon then knead the remaining flour. Knead by hand for 7-8 minutes until the dough is smooth and elasic.
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled in volume, about 1 hour. Line a half sheet pan with parchment paper or a silicone baking mat.
• Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll each piece of dough into a smooth ball and set on the prepared baking sheet.
• Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes. Meanwhile, mix the topping (see note).

Topping

• Preheat the oven to 400 °F.
• Whisk together 6 oz rice flour, 2 ¼ teaspoons dry yeast, ½ oz granulated sugar and ½ teaspoon table salt. Add 1 tablespoon vegetable oil to6 oz warm water then add it to the dry ingredients. Whisk until combined. Set the topping aside for 20 minutes until bubbly.
• Brush the topping generously onto the the rolls. Let the rolls rise another 20 minutes. Bake until golden brown, about 20-25 minutes.