In a large mixing bowl, combine the instant bread mix, active dry yeast, warm water, granulated sugar, vegetable oil, and salt. Stir until well-blended and smooth.

Divide the dough into 12 balls, place on a greased cookie sheet, cover, and let rise for 30 minutes until doubled in size.

In a stand mixer, mix rice flour, yeast, sugar, oil, and salt. Combine black food coloring with a little water and add slowly until thick.

Spread the black topping over each risen dough ball evenly, and let rest for another 15 minutes.

Preheat the oven to 375°F and bake the dough balls for 20-25 minutes until topping is crisp.

Cool on a wire rack and serve warm with butter or favorite spreads.