1 tsp. white sugar
1/3 c. water
2 tbsp butter
1/3 c. white sugar
2 tsp. active yeast
1 1/2 c. whole milk
4-5 c. white flour

Cooking Instructions

1. Place the white sugar in a cup and dissolve it in 110° hot water. 2. Add the yeast to the cup and allow it to rise for 5-10 minutes. 3. In a separate metal bowl, mix together the milk, butter and sugar over a low heat until creamy. Do not heat over about 110°. 4. Add the live risen yeast to the metal bowl and mix together. 5. Add 4 cups of the sifted white flour to bowl and mix. 6. Use remaining white flour to form a dough and knead lightly, 1-2 min. 7. Allow dough to rise covered in a warm place till it is 3-4 x in size. 8. Punch down the dough and divide into egg sized pieces and roll in the palm of your hands until round. 9. Place each piece on a small square of wax paper and set about 4 inches apart in an extra large bamboo steamer. 10. Allow to rise for 15-20 minutes. 11. Place risen dough over the steam pot and cook for about 15 minutes. 12. Eat hot!

Note: Don't over knead the dough as it will make the bread chewy. Buns can be stored in the refrigerator or frozen, but should be reheated on a steamer.