In a mixer bowl, combine flour, cornflour, dry yeast, sugar, coconut oil, water, and salt.

Attach bowl and dough hook. Knead dough for 10-12 minutes, till you dough is smooth and elastic.

Cover, and let rise in a warm place for 1-2 hours.

Turn dough out onto floured surface. Divide to 16 even pieces, and shape.

Place on to a parchment covered baking pan, about 2-inch apart.

Cover buns; let rise for 30-35 minutes or until doubled in bulk.

Preheat oven to

Brush buns with soy milk, and sprinkle with seeds.

Bake for 12-17 minutes, or till golden brown.

Let cool and serve.

**You can keep in freezer for up tow weeks in an airtight bag.