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1
In a large bowl, combine yeast and 1/4 cup water.
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2
Let stand for 5 minutes, until foamy.
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3
Add 2 1/2 cups flour, sugar, water, milk, shortening and baking powder and stir well.
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4
Add remaining flour gradually until the dough comes away from the sides of the bowl.
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5
Turn out onto a lightly floured surface and knead until smooth and elastic, about 2-3 minutes.
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6
Place in a large ziploc bag to rise (or a bowl, covered with plastic wrap) until doubled, 45-60 minutes.
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7
Cut 12 3-inch squares of parchment paper.
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8
Turn dough out onto a lightly floured surface and flatten.
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9
Divide dough into 12 pieces.
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10
Keeping the unused pieces of dough covered with a dish towel, flatten a piece of dough into a circle with the center slightly thicker than the outside (approx 4-5 inches in diameter).
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11
Place about 2 tbsp filling in the center of the dough and close the dough around the filling, pinching to seal.
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12
Place seam-side down on a square of parchment and place on a baking sheet.
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13
Repeat with all dough.
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14
Cover baking sheet with a clean dish towel and let rise for 15-20 minutes.
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15
Steam buns for 18-20 minutes, in batches if necessary, until springy to the touch.
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16
Serve hot.
