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1
In a large bowl, combine the yeast, sugar, and water and let proof.
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2
Stir in the milk, salt, and two tablespoons of the butter and mix well.
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3
Stir in three cups of the flour, one cup at a time, stirring well after each addition.
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4
Transfer the dough to a floured surface and knead until smooth and elastic adding enough of the remaining flour to prevent sticking.
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5
Shape the dough into a ball.
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6
Place in a buttered bowl and turn to coat.
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7
Cover with a towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
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8
Punch the dough down and knead briefly.
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9
Divide into sixteen parts and shape each into a ball.
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10
On a floured surface roll out each ball to a round about 1/16 inch thick.
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11
Brush generously with melted butter and sprinkle with cilantro.
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12
Fold in the edges of the round so they meet in the center and roll into a smooth bun.
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13
Place the buns on a buttered baking sheet, brush lightly with melted butter, and let them rise, covered, for about 20 minutes.
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14
In steamer set over simmering water, steam as many buns as will fit without touching, partially covered, until cooked through, about 20 minutes.
