Looking to try something a little different, try steamed yeast rolls, Bao and fill with your favorite taco fillings.  Takes a few steps but light and fluffy and and a fun way to eat tacos.  




  1. Add yeast to 1/4 cup warm water with a pinch of sugar. Let stand until foamy, 5-10 minutes. Whisk in dried milk and remaining 3/4 cup warm water.
  2. In an electric stand mixer, add 3 cups of flour and sugar. Add yeast mixture and combine with a fork. On low speed knead dough with dough hook for about 5 minutes until it is smooth and elastic, adding additional flour if it is too sticky to handle. Put in an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.
  3. Punch down dough and flatten into a disk. Sprinkle baking powder over the center of the dough, gather edges of dough and pinch to seal in baking powder. Knead until it is incorporated about 5 minutes. Return to oiled bowl and cover with plastic wrap. Let stand in warm place for 30 minutes.
  4. Form dough into a 16-inch long log. Cut into 16 equal pieces and cover working with one piece at a time. Roll into a circle. (We use a 4 inch stadium cup to make a perfect circle) Brush half of circle lightly with oil and fold in half crosswise. Do not pinch. Place each bun on a piece of wax paper and place on a baking sheet. Repeat with remaining dough and cover with plastic wrap and let rise slightly for 30 minutes.
  5. Using a steamer, bring water to a boil. Carefully place 5-7 buns on the wax paper in the steamer rack. The buns should not touch. Cover tightly and leave over high heat until buns are puffed and cooked through, about 3 minutes. Transfer to a plate with tongs and discard paper. Wrap in a towel, not terry cloth, to keep warm. When you have finished, turn off heat and place towel with buns inside in the steamer and cover to keep warm.