In a mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
Once the yeast is activated, add the eggs and melted butter to the mixture. Whisk until well combined and smooth.
In a separate bowl, mix the gluten-free flour and kosher salt to evenly distribute the salt throughout the flour.
Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold the ingredients until you achieve a thick, sticky dough.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. With wet hands, divide the dough into equal portions and shape them into round buns.
Cover the shaped buns with a clean kitchen towel and let them rise for about 30-40 minutes in a warm place.
After the buns have risen, brush the tops with the egg wash mixture and sprinkle sesame seeds on top if desired. Bake for 20-25 minutes until golden brown.
Once baked, remove the buns from the oven and let them cool on a wire rack. They are ready to be sliced and used!
