In a large mixing bowl, whisk together flour, sugar, yeast and salt.

Create a well in the center and add in the warm milk/water mixture and the vegetable oil.

Stir together until it forms a shaggy dough. Turn out the dough onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic. Don’t add too much flour while kneading. It should be slightly sticky.

Place the dough in a greased mixing bowl, turn to coat the top of the dough in oil, then cover and let rise in a warm place for 90 minutes, or until doubled in size.

Punch the dough down and knead for a few more minutes, then roll the dough into a large rectangle about ¼” thick. Using a 3 ½” round cookie cutter, cut into circles. Fold each circle in half to create a half moon shape.

Gently press down to seal.

Line a steamer with parchment paper or a coffee filter. Cover and let the dough rest for another 30 minutes.

Meanwhile, get water boiling for the steamer.

Place a few buns in the steamer (spaced apart, otherwise they will stick together). Place the steamer on top of the pot of boiling water, making sure the bottom of the steamer isn’t touching water. Cover and steam for 10-12 minutes, then carefully remove and repeat with the remaining buns.