Combine the flour, the instant yeast, the sugar and the salt. Then add in the oil and the water.

Mix until it starts to come together in a loose ball.

Using a mixer with a dough hook attachment, knead the dough for 8-10 minutes or until smooth. If you don’t have a mixer with a dough hook attachment, generously flour your kneading surface and turn the dough onto it. Knead with your hands, lightly flouring your surface as needed, until the dough is elastic and smooth.

Form it into a ball. Cover for 1-2 hours until it doubles in size.

Roll the dough out into a rectangle, optionally, you can brush with a little more oil. Then, roll the dough up the long way, and cut it into 8 equal size pieces, placing each piece into a steamer basket, being careful not to overcrowd. (A nine inch steamer basket will hold 4 buns.)

Fill a steamer pot a third of the way with water. Add steamer baskets. Note: If using a metal steamer, to avoid condensation dripping down onto your buns, place a towel between the lid and the steamer basket. Be sure to wrap towel edges over the top of the lid so nothing catches fire! Once you turn on your burner, do not leave unattended. (I use a cloth dough proofing cover that fits onto the lid.) Add the towel when you add the steamer baskets with dough. Let proof again for approximately 15-20 minutes.

Turn on burner and steam your buns - 15 minutes for a single rack, and 18 for a double rack. Turn off the burner and let the steamed buns sit there for 3 minutes. Then, remove the covered steamer baskets of buns from the pot. (I set it on a kitchen towel.) Move the lid a tiny crack to let the steam release slowly for 3-5 minutes before uncovering and moving to a serving plate. Serve warm.