In a small bowl, mix sugar and salt with warm water.

Add yeast and let it rest for 15 minutes until frothy.

Stir oil into the yeast mixture.

In a large bowl, create a well in the sifted flour.

Pour the liquid mixture into the well.

Gradually incorporate flour into the liquid until a sticky mass forms.

Oil a clean work surface.

Knead the dough on the oiled surface for 15 minutes until smooth and elastic.

Roll the dough into a 5cm diameter tube.

Slice the tube into 16 loafs.

Place each loaf on a parchment paper square, cylindrical edge down.

Let the buns rise for 20-30 minutes, until slightly puffy.

Shape the buns: optionally fill, roll into a circle, add filling, pinch sides together, and twist.

Let the shaped buns rest for another 30 minutes.

Arrange the buns in a steamer, leaving 3-5cm between each.

Cover and steam over high heat for 15 minutes.

Remove buns from steamer and place on a plate to cool.