Roll Steamed Recipe

Prepare yeast mixture

In a small bowl, combine warm water (about 105–115°F / 40–46°C), 1 teaspoon of the sugar, and the instant yeast. Stir lightly and let sit 5–8 minutes until foamy. If it doesn't foam, discard and use fresh yeast.

Mix dry ingredients

In a large bowl or bowl of a stand mixer, whisk together the all-purpose flour, remaining sugar (1 tablespoon), and salt.

Combine wet and dry

Make a well in the flour mixture. Add the foamy yeast mixture, warm milk, melted butter, and the egg. Mix with a wooden spoon or low-speed paddle until a shaggy dough forms.

Knead the dough

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, or knead in a stand mixer with the dough hook for 6–8 minutes. The dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour only if necessary.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare filling

While the dough rises, combine the softened butter, brown sugar, ground cinnamon, and salt in a small bowl until well mixed and spreadable. Stir in raisins or nuts if using.

Roll out the dough

When the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll it into a rectangle about 12 x 16 inches and approximately 1/4 inch thick.

Spread filling

Evenly spread the cinnamon-sugar filling over the rolled dough, leaving a 1/2-inch border on one long edge.

Form the roll

Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp knife or dental floss to cut the log into 12 equal pieces (about 1 to 1 1/4-inch thick).

Arrange for steaming

Lightly grease a round or rectangular heatproof steaming tray or cake pan that fits your steamer. Place the rolls cut-side up in the pan, leaving a little space to expand (they will rise again). Cover loosely with plastic wrap or a damp towel and let rest 20–30 minutes for a brief second rise until puffy.

Prepare steamer

Fill the bottom of a large steamer or wok with about 3–4 cups of water (or enough according to your steamer's instructions). Bring the water to a steady simmer over medium-high heat. If using a bamboo steamer, line the steamer basket with parchment paper (pierce holes) or a lightly oiled cabbage leaf to prevent sticking.

Steam the rolls

Place the tray or pan with rolls in the steamer. Cover and steam over simmering water for 18–22 minutes, until the rolls are set, puffed, and cooked through. Avoid lifting the lid during steaming to prevent collapse. If you have a tight-fitting lid, you can wrap it in a kitchen towel to absorb condensation (be careful with safety).

Rest briefly

Turn off the heat and let the rolls sit in the closed steamer for 2–3 minutes to finish gently. Then carefully remove the lid away from you to avoid hot steam, and lift out the pan.

Brush and serve

Brush the tops with extra melted butter. If desired, dust lightly with powdered sugar. Serve warm.