Basic Chinese Yeast Dough
Makes 18 Buns
2 1/2 tablespoons sugar
1 cup warm water
1 1/2 teaspoons active dry yeast (about half a packet)
3 cups all-purpose flour, or more as needed
1 1/2 tablespoons corn oil
Directions:
With a wooden spoon, mix together the sugar and water in a large bowl, stirring to dissolve the sugar. Add the yeast and stir again to dissolve it.
Add the flour and 1 tablespoon of the oil, stirring with the wooden spoon to form a rough dough. Turn the dough out onto a lightly floured work surface, scraping it from the sides of the bowl. Knead lightly until the dough is smooth and elastic, about 10 minutes, adding a little flour if the dough is too sticky. (The consistency may vary slightly depending on the weather: If the dough is too dry, add a little warm water).
Brush the large bowl with the remaining 1/2 tablespoon oil and put the dough in the bowl. Turn to coat. Cover with a damp dish towel and place in a warm, draft-free place (like a turned off oven with a pilot light). Let rise until tripled in bulk, about 3 hours. Use as directed in the recipe.