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Whisk the flour and water together in a saucepan until there are no lumps, then transfer to the stovetop cook at low-medium heat and stir continuously. Some of the water will evaporate and the final weight will be less than the starting weight of the ingredients.
Cool to room temperature.
Mix all ingredients except the seeds in a bowl until a soft dough forms about 3 minutes on first speed followed by 6 minutes on 2nd speed.
Add the seeds and mix in on first speed for about 3-4 minutes.
Bulk ferment for 50-60 minutes; DDT 25°C (78°F).
Divide the dough into 9 pieces.
Flatten each piece and roll up. The buns need to have a tight surface after the final shape. Place your hand over the dough and use the surface of the table to tighten the dough into a taut ball. This helps the buns hold their shape and will help to increase their volume during baking. Pinch the seams at the bottom to create a smooth, tight surface on top.
Place all the pieces in a pan.
Proof for 70-90 minutes.
Brush with egg wash and sprinkle with seeds if desired.
Bake at 400°F for 25 minutes.