Measure 1 cup of milk in a measuring cup, then add 1 tsp yeast and 2.5 tbsp sugar. Stir well.

Add the yeast mixture to 350g (or ~2.5 cups) flour in a large bowl.

Knead until the mixture becomes a smooth ball. If the mixture is too sticky, you can add a spoonful of flour at a time until it doesn't stick to the bowl and can be formed into a ball!

Take the dough out and cover it with plastic wrap and let rest for 5 minutes.

Knead the ball for 15 minutes by hand (or use the bread hook attachment on a stand mixer for half the time on the lowest speed setting).

On a slightly floured surface, roll out the dough into a rectangle that's about 9" x 14"

Tightly roll it into a log, from left to right. Roll the log for another 30 seconds.

Cut the dough into equal-sized pieces using a sharp knife. You can smooth out each piece into a ball if desired.

Space out your dough pieces (don't let them touch each other as they will expand a quarter inch or so) cover it.

Let rise for 60 minutes, or until the dough balls expand in size (see image).

Add water to the bottom of the steamer. Optional: add 1 tbsp of vinegar to the water. Place buns into the steamer on wax paper (so it doesn't stick!)

Steam for about 15 minutes or until the dough expands to soft, puffy and fluffy steamed buns (or when you see steam coming out of the rice cooker). You're finished!