Makes 24 buns
1 recipe “Basic Yeast Dough”
Oil
3 oz. sugar
Prepare dough according to “Basic Yeast Dough”.
Remove risen dough from bowl; knead on floured surface until smooth and elastic (about 5‑7 minutes); divide dough into 2 portions.
Using rolling pin, roll each section into large rectangles about 1/5 inch thick; spread surface thinly with oil ; roll up, jelly‑roll style, into a roll 21/2‑inches across. Shred each roll and divide shreds into 12 equal groups; take each shred group and lightly stretch until shreds are about 6‑inches long . Holding one end of shreds, wrap the other around index and forefinger; tuck end underneath to form snail shape (Makes 24). Place finished buns on squares of paper.
Let rise 30 minutes until springy to the touch; place in a steamer 2‑inches apart; steam 12 minutes. Serve hot,