Steamed Lotus Buns
| Yield: | 24 Servings |
| Categories: | Chinese, Appetizers |
| Stephen Ceideburg | ||
| 1 | Envelope active dry yeast | |
| 6 | tb | Sugar |
| 1/4 | c | Warm water (100 degrees F. to 110 degrees F.) |
| 3 1/2 | c | All-purpose flour, + more for kneading |
| 1 | c | Warm milk (100 degrees F. to 110 degrees F.) |
| 2 | ts | Baking powder |
| Asian sesame oil or vegetable oil |
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