On NPR awhile ago, I heard a chef recommend that the next time I make bread, I cook some of it in a bamboo steamer. I had a big batch of rolls started yesterday, so I tried it. I just have a basic metal vegetable steamer, but it worked pretty well. If I had it to do again, I’d probably make a vegetable or meat filling for the rolls, make them smaller, and make sure my pan has a tight-fitting lid.
New Year #3: Steamed rolls