Low Sodium Classic Bao Buns

Total time2 hr 20 min

Prep time30 min

Cook time20 min

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Ingredients

12 servings

For the dough

1 tsp active dry yeast
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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1 tsp granulated sugar
¾ cup warm whole milk (about 110°f / 43°c)
2 cups all-purpose flour
¼ cup cake flour
2 tbsp granulated sugar
1 tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp neutral oil (such as vegetable oil or canola oil), plus more for brushing

Instructions

1
Combine the yeast, 1 tsp sugar, and warm milk in a small bowl and stir to dissolve. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Whisk together the all-purpose flour, cake flour, 2 tbsp sugar, baking powder, and salt in the bowl of a stand mixer (or a large mixing bowl). Add the yeast mixture and 1 tbsp neutral oil, then mix on low speed with the dough hook until a shaggy dough forms, about 1 minute.

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