Plain Buns

These smooth oblong buns are fluffy and firm with a tinge of sweetness. They are “live” dough, full of a resilient buoyancy that you can sink your teeth into. Since they are steamed, not baked, they have no crust.

Divide the dough into 2 parts. Shape each into a log then, using the palms of your hands, roll each into a smooth sausage shape about 6 inches long. Cut each roll crosswise with a sharp knife into 6 pieces, yielding 12 in all.

Dust a tray or cookie sheet with flour