In a large mixing bowl, combine instant bread mix, active dry yeast, warm water, granulated sugar, vegetable oil, and salt. Stir until a sticky dough forms.

Add a few drops of red food coloring to the dough and mix until the color is evenly distributed.

Divide the dough into 12 equal balls and place on a greased cookie sheet, spacing them 2 inches apart. Cover and allow to rise until doubled in size, about 30-40 minutes.

In a separate bowl, combine rice flour, active dry yeast, granulated sugar, vegetable oil, salt, and warm water to create a thick paste. Gradually add black food coloring until desired darkness is achieved.

Let the black topping sit for about 15 minutes to activate the yeast.

Carefully smear the black topping over each dough ball. Let rest for another 15 minutes.

Preheat your oven as per the bread mix instructions. Bake the dough balls until the topping is crisp and the dough is golden.

Once baked, cool on a rack for a few minutes before serving warm with butter.