Taiwanese Bao Buns

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1. 1Step 1: In a mixing bowl, combine milk, sugar, yeast, and oil. Add half of the flour and stir with a spatula until well combined.
2. 2Step 2: Add the remaining flour, then mix and knead until no dry flour remains and a rough ball forms. If the dough is too dry, add 1 to 2 tablespoons of water. Cover and let rest for 15 minutes.
3. 3Step 3: Knead the dough again until the surface is smooth, about 2 minutes. The dough should be easy to knead after resting.
4. 4Step 4: Divide the dough into 8 to 10 portions. Cover with greased plastic wrap and let rest for 5 minutes.
5. 5Step 5: Shape each portion into a ball by tucking the edges to the center, then place seam side down. Cover and rest for another 5 minutes.
6. 6Step 6: Take one portion and roll it out with a rolling pin into a long oval.
7. 7Step 7: Flip it over to the back side and roll it several times to form an oval with a length to width ratio of about 2:1. Gently shape the edges with your hand if needed.
8. 8Step 8: Brush the surface with a layer of oil, then fold it in half and place on a piece of parchment paper.
9. 9Step 9: Repeat with the remaining portions and place the buns in a steamer, leaving at least half an inch of space between them as they will grow. Keep any buns that don't fit at room temperature, covered with greased plastic wrap.
10. 10Step 10: Cover the steamer with its lid and place a damp kitchen towel on top. Let proof in a warm place until slightly puffy and springs back to the touch, about 50 minutes.
11. 11Step 11: Place the steamer over a pot with 1/2 to 1 inch of water and turn the heat to medium. Once the water boils, reduce heat to medium low and cook for 12 minutes.
12. 12Step 12: Remove the steamer from the pot immediately and let sit for 3 minutes before removing the lid. Refill the pot with water before cooking the remaining buns.
13. 13Step 13: If not eating the buns right away, reheat them before serving for the best taste.
14. 14Step 14: Leftover buns can be stored in a freezer for up to one month.