In a large bowl mix together both flours, sugar, baking powder and active dry yeast.
Once the dry ingredients are thoroughly mixed, slowly add in the water, dough starter and milk. Stir until a dough forms.
Using your hands, knead the dough in the container for about 5 minutes.
After 5 minutes add the vegetable oil and continue kneading for another 10 minutes.
Let the dough sit while the steamer is prepared.
Cut about 12 squares about 3”on all sides of wax paper.
Each roll will be placed on one of these squares so that they don’t stick to the steamer.
Place about 4 of these squares into the steamer tray, depending on the size of your steamer.
I usually cook just 5-7 at one time so that they don’t stick together.
Remember that these rolls will rise as they cook.
Lay out the remaining squares of wax paper on a cookie sheet.
Place the dough on a flat floured surface and roll it into a thin rectangular shape.
Once you have a rectangle, cut it in half. Roll up each half to form two log shapes.
Cut the dough logs into 5 to 6 equal pieces.
Place each roll on a piece of wax paper (4 in the steamer if large buns or mini buns 5-7).
Let the buns sit for 45 minutes before steaming.
After 45 minutes, heat the steamer on high. Place a clean cloth towel under the lid so the water will not dip from the steam on the buns.
Once the water boils, place the steamer tray of buns on top and cover. Steam the rolls for 11 to 12 minutes.
Once they the buns are done, remove and serve immediately. Makes about large 12 rolls or 20 mini buns.
the buns freezes nicely.
these steam buns are airy and fluffy.