Dissolve the sugar in the warm water. Then add the yeast and mix everything together. Let it sit, undisturbed, for 10 minutes or until a head of foam forms over the water. The sugar will feed the yeast and help with the activation process.
Sift together the remaining dry ingredients in a bowl. When 10 minutes have passed and the yeast water mixture is ready, slowly add it to the bowl of dry ingredients.
Knead the flour and water together until it becomes a smooth ball of dough.
Cover the ball of dough with a cloth and let it rise for about 2 hours in a warm spot. The dough should rise to at least double and maybe even triple its original size.
Once the dough has finished rising, sprinkle your work surface with some flour.
Roll out the dough into a long log and use a sharp knife to cut it into however many equal pieces you’d like.
Cut out small squares of parchment paper, one for each bun, and place each bun seam side down on a paper.
Arrange them in a steamer, about 2-inches apart. Cover the steamer and let the buns rise again for another 15 to 20 minutes or until they are springy to the touch.
When the buns are finally ready to steam, turn on the heat to medium-high and fill the bottom of the steamer with water. Steam the buns for 20 minutes.
After the buns are finished steaming, let them cool for 5 minutes before serving! To re-heat them later, it is recommended to re-steam them for 5 minutes. Microwaving them can dry the buns out. Enjoy!