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1
In a small bowl, mix the sugar and salt in the water, and then mix in the yeast. Let it rest for a while and it should smell active.
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2
Add the oil to the mixture.
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3
In a large bowl, add the flour and scoup out a hole in the centre. Add the liquids to the hole and gradually incorporate the flour.
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4
Knead the dough until it forms into an elastic and smooth ball, which takes about 15 minutes. The dough should not stick to your hands, and be quite stretchy.
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5
Roll out the dough into a tube that's about 5cm in diameter.
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6
Slice the tube into 16 loafs. Lay each of the loafs on its cylindrical edge, not the face, on top of a square of parchment paper.
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7
Wait 20 minutes for the loaves to rise. They won't rise much, but you just want the surface of the loaves to be puffy.
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8
Arrange the loafs in one or more bamboo steamers. They will expand more on their faces, so don't put loafs face-to-face, or they will stick together.
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9
Place the bamboo steamers on top of hot boiling water. Cover, and steam over high heat for 15 minutes.
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10
Remove the lid and remove the loaves to a plate, before turning off the heat. You do not want water to condense on the buns.
