Let's make buns at home for the Fourth of July

Recipe Give June 25, 2024

Ingredients

1 ¾ cups all-purpose flour, divided
¾ cup warm water, divided
1 tablespoon active dry yeast
1 teaspoon white sugar
2 tablespoons white sugar
1 tablespoon vegetable oil
¼ teaspoon salt
½ teaspoon baking powder

Directions

Gather all your ingredients.
In a large bowl, mix together 1/4 cup of flour, 1/4 cup of warm water, the yeast, and 1 teaspoon of sugar. Let it sit for 30 minutes.
After 30 minutes, add the remaining 1 1/2 cups of flour, the remaining 1/2 cup of warm water, 2 tablespoons of sugar, the vegetable oil, and the salt to the bowl. Knead the mixture until the dough is smooth and elastic.
Put the dough in a greased bowl, roll it around to coat it with oil, and let it sit until it triples in size. This will take about 2 1/2 to 3 hours.
Once the dough has risen, punch it down and spread it out on a floured board. Sprinkle the baking powder evenly on the surface of the dough and knead it for 5 minutes.
Divide the dough in half. Put one-half in a covered bowl. Divide the other half into 12 equal pieces.
Shape each piece into a ball and place each ball on a small square of waxed paper, with the smooth side facing up. Repeat this with the other half of the dough, so you have 24 balls in total. Cover the dough balls and let them sit until they double in size, about 30 minutes.
Bring some water to a boil in a wok, then reduce the heat to medium to keep the water at a low boil. Place a steam plate on a small wire rack in the middle of the wok, making sure there is at least 2 inches of space between the plate and the wok.
Working in batches, place the buns on the waxed paper squares onto the steam plate, leaving 1 to 2 inches between the buns. Cover the wok and steam the buns for 15 minutes. Be careful when removing the lid so that condensation doesn't drip onto the buns.
Continue steaming the remaining buns in batches until all are cooked.