Ingredients:

  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (60ml) warm water (105-115°F / 40-46°C)
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240ml) milk, warmed slightly
  • 2 tablespoons (30ml) vegetable oil, plus more for greasing
  • 1 teaspoon (5g) salt
  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1 teaspoon (4g) baking powder
  • Non-stick parchment paper squares (about 3 inches / 8 cm) - Optional

Instructions:

  1. Combine yeast, warm water, and sugar in a small bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl (or the bowl of your stand mixer), combine the proofed yeast mixture, warm milk, oil, and salt.
  3. Gradually add the flour and baking powder to the wet ingredients, mixing until a shaggy dough forms.
  4. Knead the dough for 8-10 minutes until smooth and elastic (or 5-7 minutes with a stand mixer using the dough hook).
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Punch down the dough and divide it into 12 equal portions.
  7. Roll each portion into a small oval, then fold in half. Place each bun on a small square of parchment paper (if using) or directly onto the steamer basket.
  8. Cover the shaped buns with a clean towel and let rise for another 30-45 minutes. They should be noticeably puffy.
  9. Bring water to a boil in your steamer. Place the steamer basket with the buns over the boiling water, making sure the water doesn't touch the buns. Cover tightly and steam for 15-20 minutes, or until the buns are cooked through and spring back when touched.
  10. Carefully remove the steamed buns from the steamer and serve warm with your favourite fillings.