STEAMEDBUN RECIPES

Steps:

• Stir together yeast and water in a small bowl; let stand 5 to 10 minutes. Whisk in 2 tablespoons of the oil.
• Pulse flour, sugar, baking powder, and salt in a food processor a few times to combine. With machine running, pour yeast mixture through feed tube. Start slowly, then pour faster. Process until a dough ball forms, sides of bowl are nearly clean, and dough is medium-soft and tacky but doesn't stick to fingers.
• Turn dough ball and bits out onto an unfloured counter and gather into a neat ball. If dough feels stiff, wet hands and knead in the water from your hands. Transfer to an oiled bowl. Cover with plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes.
• Meanwhile, cut twenty-four 3-inch squares of parchment paper. Put remaining 1 tablespoon oil in a small bowl.
• Cut dough in half. Roll one half into a rope, about 1 1/2 inches thick and 14 inches long; cut crosswise into 12 equal pieces. Roll each piece into a ball, then smack it with your palm into a disk about 1/3 inch thick. With a rolling pin, roll each disk into a thin oval, about 2 1/2 inches wide by 4 1/2 inches long. Brush half of each oval with oil, then fold in half to form buns.
• Set each bun on a parchment square; transfer to a bamboo or metal steamer tray, spacing about 3/4 inch apart and away from steamer walls. Set any that don't fit in the steamer on a baking sheet. Loosely cover with a kitchen towel. Let rise in a warm spot until about 1 1/2 times the original thickness, 20 to 30 minutes.
• Meanwhile, fill a steamer pan or a pot halfway with water; bring to a rolling boil over high heat.
• Steam buns over boiling water, 2 trays at a time, covered with lid, until puffy and dry-looking, about 8 minutes.

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.