|Fresh yeast||1⁄2 Ounce|
|Warm water||2 1⁄2 Cup (40 tbs)|
|All purpose flour||1 1⁄2 Pound|
Cream the yeast and add to the water, knead into the flour until smooth and elastic; this takes about 5 minutes.
Put into a clean bowl and leave, covered, in a warm place for about 1 1/2 hours or until the dough has doubled its original size.
Turn on to a floured surface and knead lightly.
Divide into two pieces and roll out each to an oblong about 15 inches long by 4 inches wide.
Sprinkle with salt and oil.
Roll each piece up from the long side to make two sausage shapes.
Cut each into short lengths and leave in a warm place for about 10 minutes.
Steam the rolls in a steaming tier for 20 minutes.
NOTE: These rolls can successfully be stored in a cold place and reheated without loss of flavor or texture.