Dissolve yeast in lukewarm water. Add 1 cup
of flour. Mix thoroughly. Cover with cloth. Let rise 1
hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup
boiling water. Stir well. Cool until lukewarm. Pour
into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board until
smooth. Put into extra large, greased bowl in a warm
place. Cover with damp cloth. Let rise until double in
bulk, about 2 hours.
Divide into 2 portions. Remove first portion and
knead 2 minutes. Repeat with second. Roll each into
roll 12 inches long and 2 inches wide. Cut into 12
pieces (24 total).
Flatten each piece with palm of hand. Roll with
rolling pin into 3 inch circles.
Brush with sesame seed oil. Indent middle of circle
with chopstick. Fold circle in half so that it becomes
a half moon. Crimp edges tightly with fork.
Place each roll on separate square piece of foil on
steamer tray. Cover tray with towel. Let buns rise to
double in bulk, about 30 minutes. Remove towel.
Steam, tightly covered, over briskly boiling water
for 10 minutes. Serve with Peking chicken, Crispy
chicken, or with any filling you desire. May be
prepared in advance and frozen. Thaw out in plastic bag
and re-steam 10 minutes.