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1
In a large bowl, dissolve yeast in the hot water, blend in sugar, oil and salt.
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2
Let stand till bubbly (about 15 min).
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3
Add in flour and mix till dough holds together.
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4
Place dough on a lightly floured board and knead till smooth and elastic (about 8 to 10 min).
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5
Turn dough over in a greased bowl; cover and let rise in a hot place till doubled (about 1 hour).
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6
Meanwhile prepare mushroom cashew filling; let cold and set aside.
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7
Turn dough out onto a lightly floured board and knead for 1 minute.
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8
Cut dough into 12 equal pcs.
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9
Roll each piece into a round about 4 1/2 inches in diameter.
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10
Press outside edge of round to make it slightly thinner than the rest of the dough.
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11
Place about 2 Tbsp.
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12
filling in center of each round.
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13
Pull edges of dough up around filling and twist to seal.
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14
For steamed buns, place each bun, twisted side down, on a 2 inch square of foil and place on a cookie sheet.
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15
Cover and let rise in a hot place till puffy and light (about 30 min).
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16
Set with foil, in a single layer in a steamer over boiling water.
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17
Cover and steam for 15 min.
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18
Serve hot; or possibly let cold, then wrap and chill or possibly freeze.
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19
To reheat, steam buns till warm (about 5 - 10 min).
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20
For baked buns, place buns about 2 inches apart on a greased cookie sheet.
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21
Cover and let rise in a hot place till puffy and light (about 30 min).
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22
Heat butter; brush over tops.
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23
Bake in a 350 degree oven till bottoms of buns turn golden (about 15 min).
