Combine all the ingredients in Step 1 in the bowl of a stand mixer, let sit for 30 minutes allowing the seeds to absorb the water. This helps expand the seeds and turns them chewy so they are more easily incorporated into the dough.

Once the seeds have soaked for 30 minutes, add all the ingredients in Step 2 to the bowl except the butter and non-dairy milk. Fit the bowl with a dough hook and knead on low-moderate speed for about 10 minutes. If the dough seems a bit dry, add a little more water or a tad more flour if the dough seems too wet.

Add the butter and knead for another 10 minutes. The dough should be smooth and shiny.

Cover the bowl with a clean dish towel and let the dough rise in a warm palace for about 1½ hours.

Lightly grease a 12-inch (30-cm) round cast iron pan or similar (you can also use a rectangular baking pan).

Turn the dough onto a lightly floured work surface, divide into 18 equal pieces, and shape them into buns.

Place the buns in a circular pattern starting from the center of the pan, leaving a little space between each to allow them to rise.

Alternatively, if you want to make traditional rolls place them on regular (greased or lined) baking sheets.

Cover the pan with a clean kitchen towel and let rise for another 45 minutes.

Preheat oven to 500°F (250°C).

Brush the tops of the rolls with a little plant-based milk and sprinkle with additional seeds.

Place the buns on the middle rack and immediately turn the oven down to 420°F (210°C) and bake for 25 minutes or until golden on top.

Remove from the oven and let cool before diving in!