In the bowl of a stand mixer, whisk together the gluten-free flour, sugar, psyllium husk powder, instant yeast, and salt. This blend creates the structure and lift needed for soft yet stable gluten-free buns.

In a small saucepan or microwave-safe bowl, warm the milk, butter, and oil until they reach 120–130°F. It should feel warm to the touch, not hot. Whisk in the egg until the mixture is smooth. Double-check the temperature before adding to the flour — too hot can kill the yeast.

Pour the wet ingredients into the dry mix and beat on medium speed using the paddle attachment for 2–3 minutes. Scrape down the sides as needed. The dough will be thick and slightly sticky — that's exactly what you want.

Divide the dough into 4 equal portions (about 105 grams each). Lightly oil your hands and shape each piece into a smooth ball. Gently press into a disc and place on a parchment-lined baking sheet, leaving about ½ inch of space between each bun.

Cover the shaped buns loosely with plastic wrap and let them rise in a warm, draft-free spot for 45 minutes to 1 hour, or until they’ve puffed up noticeably.

Preheat your oven to 350°F (175°C). Once the buns are risen, brush the tops lightly with egg wash and sprinkle with sesame seeds if using.

Bake for about 30 minutes, or until the tops are golden brown and the internal temperature reads around 205°F. Let them cool slightly before slicing and serving.