Makes 8 buns
Ingredients
10 oz (by weight, roughly 2.25 cups) unbleached all-purpose flour
2 1/4 tsp active dry yeast
2 tbsp organic granulated sugar
1/2 c whole milk, warmed to 110 degrees F
1/4 c water, warmed to 110 degrees F
Directions
1. To ensure that your yeast is still alive. Proof the yeast in warm water with 1 tsp of sugar. After 10 minutes, if the yeast is foamy then it is still active.
2. In a large bowl, add flour and stir yeast water with chopsticks to combine.
3. In a small pot, heat milk and remaining sugar until the sugar dissolves. Remove from heat before the milk comes to a boil. Let cool to 110 degrees F before adding it to the flour.
4. Gently knead flour into a ball and cover bowl with a plate. Let rise for about an hour until it has doubled in size.
5. Roll dough on a silicone mat or on a lightly floured surface. Divide dough in half. Roll out each half into a log and use a dough scraper to divide the log.
6. Dab a little olive oil to the bottom of each bun before placing onto a 2" square of waxed paper. This step is optional. It helps you remove the paper after the buns are steamed.
7. Bring a large stockpot with a steamer basket set inside to a boil. Add enough buns so that they are spaced at least 1/2" apart. Steam for 10 minutes. Remove from heat and enjoy.
These are best eaten right after they're cooked, otherwise the buns will get hard if left out too long.
