Place the 1/4 cup warm water in a small bowl or measuring cup
Add dry yeast packet and 2 tbs. sugar
Do not stir just swish it around so the yeast is wet and the sugar disolves
Set aside for about 10 minutes or until it is frothy
Place the remaining ingredients in a mixing bowl, but do not add all the flour. Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency. You may not need all the flour.
Add the activated yeast mix and mix well to form a medium soft dough. Add remaining flour in small increments until you achieve the correct consistency.
Knead the dough by hand or with an electric mixer using the dough hook attachment. Knead until the dough is very smooth and elastic.
Turn into and oiled mixing bowl. Roll the dough in the bowl to cover with oil.
Cover with plastic film and leave to rise in a warm place until it doubles in size.
Punch out excess air and divide into about 24 balls.
Flatten each ball into a flat circle on a lightly floured surface. Flatten dough to about 1/4″ thick.
Place a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.
Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.
Be patient because properly risen dough will turn into light and fluffy buns!
When dough is properly risen steam each bun on high heat for 15 – 20 minutes.
Serve warm or cold. Store left over buns in the fridge in zip lock bags. To reheat either re-steam or cover with a damp paper towel and heat in the