Back to 12 servings dough 3 cups all-purpose flour, plus a little extra for dusting 1 cup warm milk, add a little more if the dough is too dry 0.5 teaspoon active dry yeast 2 teaspoons sugar 1 tablespoon neutral oil filling 5 stalks scallions, green parts only, finely chopped salt, to taste olive oil, for brushing
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1 Step 1: Stir together the warm milk, sugar, oil and yeast and let sit 5 to 10 minutes until bubbling.2 Step 2: Heat the oven to 200°F (95°C), then switch it off. Mix the flour into the yeast mixture and knead until the dough is elastic, smooth and soft but not sticky, adding a little more milk if it feels dry.3 Step 3: Transfer the dough to a lightly oiled bowl. Drape plastic wrap loosely over the top, lay a damp towel over that, and put the bowl in the switched-off oven. Leave it there for 1 hour, until the dough has doubled in size.4 Step 4: Punch the dough down and divide it into 12 equal pieces. Roll one piece into a long oval, brush with oil, and sprinkle with salt and scallions.5 Step 5: Cut 6 to 7 lengthwise slits into the oval without cutting through the edges. Pick it up lengthwise and twist it into a swirl, then set it on a parchment square. Repeat with the rest, leaving space between buns because they will grow.6 Step 6: Set the buns in a steamer over boiling water and steam for 12 minutes. Turn off the heat and let them sit, lid on, for 5 minutes before opening.getsaucepan.com/r/83d333b6-1e34-5ae0-abe3-c06d1574452a
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