In a large mixing bowl, blend the instant bread mix, active dry yeast, warm water, granulated sugar, vegetable oil, and salt. Stir until well combined, gradually adding red food coloring until you achieve a spooky hue. Allow the dough to rest for about 5-10 minutes until slightly puffy and aromatic.

Turn the dough onto a lightly floured surface, divide into 12 pieces, rolling each into a ball. Arrange on a greased cookie sheet, cover, and allow to rise until doubled in size, about 30-45 minutes.

In a separate bowl, mix rice flour, granulated sugar, salt, and oil. Combine black food coloring with water to make a paste, then stir into dry ingredients to create a thick topping. Let rest for 15 minutes.

Uncover the risen dough balls and smear the dark topping over each, ensuring all sides are coated. Allow to rest for another 15 minutes before baking.

Preheat oven typically to 350°F (175°C). Bake the cookie sheet for about 25-30 minutes, turning halfway through. Look for a signature brimstone crackle.

When golden and a toothpick comes out clean, cool on a wire rack for a few minutes before serving warm with butter or your favorite spread.