Combine dry ingredients in a mixing bowl, and whisk. Add in oil and milk, and use a Danish dough whisk to completely incorporate. Knead by hand until smooth, and cover with a tea towel. Set aside to rest for 1 hour.
3 cups flour, 1 packet instant yeast, 1 tbsp sugar, 1 tbsp oil, 1 cup milk
Divide the dough, and roll into 6 balls. Cover with a tea towel and set aside while making the filling.
Combine sliced green onions, sesame oil, garlic, and salt in a small bowl. Mix until well combined. Set aside to rest while sheeting the dough balls.
2 green onions, 1 tbsp sesame oil, 1 tbsp garlic, salt
Sheet the dough balls into approximately 4mm thick ovals. Slice strips into one side, as seen in photos above. Spread filling over the strips. Roll the dough into a tube length-wise. Holding the ends of the dough tube, twist and bring the ends together. Press until sealed. Photo above shows final product of shaping. Continue to shape dough balls until all six have been formed.
Place buns in steamer trays with plenty of space between them, as buns will grow. We put 3 buns per steamer tray, but if you are okay with the final products touching, you can do 4 per tray. Steam for 15 minutes. Allow to rest for 10 minutes before removing from the steamer basket.
