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Soft, pillowy mantou are classic Chinese steamed bread rolls perfect for any meal. A vegetarian, family-friendly staple that pairs with soups and stir-fries.
Warm the whole milk until just lukewarm (about 105°F), then stir in the sugar to dissolve.
Sprinkle active dry yeast over the milk and let it bloom for 5–10 minutes until foamy.
In a mixing bowl, combine flour and salt. Add the bloomed yeast mixture and vegetable oil.
Mix and knead the dough on a lightly floured surface for at least 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm area for 1–1.5 hours until doubled in size.
Punch down the dough and divide into 8 even pieces. Shape each piece into a smooth roll.
Arrange rolls on parchment paper in the steamer basket, leaving space to expand. Let rest uncovered for 20–30 minutes.
Bring water in the steamer to a boil, then reduce heat to a steady medium. Steam mantou for 12–15 minutes without removing the lid.
After steaming, turn off the heat and let the rolls sit for 5 minutes before opening the steamer to prevent collapsing.
