In the bowl of a countertop mixer with the dough hook attached, add the water, yeast, flour, salt, sugar, and butter. Mix on low speed for 1 minute, then increase to medium speed for 7 minutes. The ingredients should be fully combined, and the dough should feel relatively smooth and elastic to the touch. (Note: the kneading can be done by hand, but it should be kneaded for about 12-15 minutes.)

Place the dough in a lightly oiled bowl, cover with plastic wrap, and put in a warm (80-85 degree) location for 1 hour.

After the dough has risen, push the air out with your hands and cut the dough into 10 equal-sized portions. (Note: It is much easier to divide the dough into even pieces using a kitchen scale. Just weigh the entire dough and divide by 10. My buns are typically about 100g each.)

Press each piece of dough into a flat disc, and then fold the edges in until you create a small, tight ball of dough. Place the dough pieces about 3/4" apart on a parchment-lined sheet pan. Cover lightly with plastic wrap and place pan back in a warm location for 1 hour. (Note: Sprinkle a little cornmeal or flour across the tops of the buns before covering. This will help the plastic wrap release a bit easier later!)

Combine the seeds and jalapeno flakes (or other choice of spices). Lightly spray the tops of the buns with water and then sprinkle with seed mixture.

Bake at 450F degrees for about 18-20 minutes, or until buns are golden in color. (Note: buns will be very hard when they first come out of the oven, but they will soften as they cool.)