Preheat oven to 375 degrees and line baking sheet with parchment paper.

For the flax egg, to a small bowl, add flax seeds and water and whisk together.

Allow to soak for 5 minutes.

In a medium bowl, add dry ingredients and whisk together until fully incorporated.

To dry ingredients, add flax egg and mix with electric mixer until well-combined.

In a small pot, bring water to boil.

With the electric mixer turned on, slowly pour boiling water over dough mixture.

Mix until all ingredients are combined.

Let dough rest for 5 minutes.

Form dough into 6 equal rolls (*see note below).

(Optional) To a shallow dish, add a small amount of water.

To another shallow dish, add sesame seeds.

Dip rolls one-by-one in water then sesame seeds to coat the top.

Place rolls on prepared baking dish and bake for 50 minutes.

NOTES * I weighed my dough using a food scale.

Each roll prior to baking weighed approximately 130-135 grams.

Store rolls in airtight container on countertop or refrigerator