Steamed Bao Buns with Sesame Scallion Glaze

Turn the oven on to the lowest setting, which is 170°F.

Dissolve the yeast in the warm milk; the milk should be warmed to 100-110°F or feel a little warmer than a fever.

Combine the flour and sugar, then add the milk mixture and oil.

Mix together until a dough forms and knead for a few minutes until smooth.

Cover the bowl and place it in the oven.

Turn off the heat and let the dough proof for an hour or until doubled.

Once the dough has doubled, remove it from the oven and turn the oven on again to the lowest setting.

Punch the dough down and knead a few more times.

Divide into twelve equal pieces.

Shape and fill the dough at this point if desired.

Place each bun on a square of parchment paper.

Cover and place in the oven, turning off the oven again.

Let proof another 40-60 minutes.

Steam the buns for 13 minutes using a stockpot with pasta insert or steamer insert.

If not eating immediately, freeze and reheat in the microwave before eating.