EASY STEAMED BUNS RECIPE RECIPES

Steps:

• Sprinkle the yeast over 1 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the flour, sugar, and baking soda in a small bowl. Stir half of the flour mixture into the yeast mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Divide the dough into 6 equal pieces and form into rounds.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the buns, recover, and steam for 20 minutes. Serve hot.

Steps:

• Stir together sugar, warm water, yeast, and instant dry milk in bowl of a heavy-duty stand mixer; let sit 3 minutes.
• Stir together salt, baking powder, baking soda, and 1 cup of the flour in a separate bowl. Add flour mixture to yeast mixture, and beat on low with dough hook until incorporated. Stop mixer, and add 1 1/2 cups flour. Beat on low until incorporated. Gradually add melted butter, beating until incorporated. Increase speed to medium, and gradually add remaining 1 1/4 cups flour, beating until dough pulls away from sides of bowl.
• Transfer dough to a lightly floured surface, and knead until dough is completely smooth and slightly tacky to the touch but not sticky, about 10 minutes. (Knead in more flour, if necessary.)
• Place dough in a lightly greased bowl, and cover with plastic wrap. Let rise in a warm place (80°F to 85°F), free from drafts, until doubled in bulk, about 1 hour.
• Punch down dough, and shape into 15 (1 1/2-inch) balls. Flatten balls into 3-inch-long logs. Place logs, 1/2 inch apart, on a parchment paper-lined baking sheet. Cover with plastic wrap, and let rise until doubled in bulk, about 1 hour.
• Steam buns, in batches, in a covered steamer basket over boiling water until tender, about 12 minutes. Remove basket, and cool, uncovered, 3 minutes. Refrigerate in an airtight container up to 3 days, or freeze up to 2 weeks.