Yields: About 12 Rolls
2 teaspoons active dry yeast
1 1/2 cups lukewarm water
1 tablespoon granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons water
4 tablespoons sesame oil, or as needed
1 teaspoon salt
Scallions (spring or green onions), finely chopped, as desired
Sift the flour into a bowl. Add the yeast and water mixture and begin stirring immediately. Keep stirring until you have a dough that holds together and doesn't stick to the sides of the bowl. Adjust the amount of water, adding more or less as is needed.
Cover and let rest for 1 1/2 hours. Punch the dough down again, and let it rest for 1 - 1 1/2 more hours, until it's size has doubled.
Roll up the dough as if you were rolling up a sleeping bag. Cut into 2-inch pieces, Take each piece and, with the cut sides facing outward, use chopsticks or something similar to press down lengthwise in the middle.
Press down firmly enough so that the layers on each side spread outward, but not enough to cut right through the dough. The layers will push out to the sides, so that you have 2 ovals that are joined in the middle.
Pick up the dough by its rounded ends, and pull until they meet underneath the roll. Pinch the ends together underneath the roll. This causes the flower to become rounder in shape. Let the rolls sit for 10 minutes, and then steam for 20 minutes.