Classic Northern-Style Mantou 馒 头 (Plain Steamed Buns)

Inspired by my grandmother’s kitchen (Angela Bartolome)

Ingredients:

• 3 cups (360g) all-purpose flour
• 2 tsp instant yeast
• 3 tbsp sugar (or less, for a more savory bun)
• ¾ cup warm water (about 100°F / 38°C)
• 1 tbsp neutral oil (optional, for softer buns)
• A pinch of salt
  Instructions:

1. Make the Dough
   In a large bowl, mix the flour, sugar, and salt. Dissolve the yeast in warm water and
   let it sit for 5 minutes. Add the yeast mixture and oil (if using) to the flour and mix
   until a rough dough forms.
2. Knead
   Turn the dough onto a lightly floured surface and knead for 8–10 minutes until
   smooth and elastic.
3. First Rise
   Place the dough in a bowl, cover with a damp cloth or plastic wrap, and let it rise in a
   warm place until doubled — about 1 to 1.5 hours.
4. Shape the Buns
   Punch down the dough and knead briefly. Roll into a log and cut into 8–10 equal
   pieces. Shape each into a smooth bun or roll flat and fold for a traditional look.
5. Second Rise
   Place the buns in a steamer lined with parchment paper. Cover and let rise again for
   30–40 minutes, until puffy.
6. Steam
   Steam over medium-high heat for 12–15 minutes. Turn off heat, but don’t open the
   lid — let the buns sit for 5 more minutes to prevent them from collapsing.
   
   🧈 To Serve:
   Tear open while still warm and spread with a pat of butter. Let it melt into the soft center.
   Enjoy with tea, congee, or just on its own — as I did when I was young, sitting by my
   grandma’s side.