Makes 16 large, 24 medium, or 32 small rolls
1 1/4 pounds Basic Yeast Dough (see Asian Dumplings, page 92, or “The Trick to Making Bao” in the Los Angeles Times)
1. Cut the dough into 16, 24, or 32 pieces for large, medium, and small rolls, respectively. Then roll out the dough pieces to form circles that are a scant 1/4 inch thick. There’s no need to make a belly here.
2. Brush a little canola oil on one half of the dough circle to prevent it from sticking and make it easier to pry open later. Fold the circle over into a semi-circle and then put on a parchment paper square.
3. Place in a bamboo steamer or on a baking sheet, let rise for 20 to 30 minutes, and then steam over boiling water for 6 to 8 minutes, until puffy and dry looking. When done, the rolls will resemble pairs of thick lips. Serve the rolls with the sliced meat or pre-assemble the little sandwiches for your guests. Moisten the roll with some of the cooking juices, if available.