First knead the dough. Mix the flour, salt, yeast and sugar in a mixing bowl and add the water. Turn the Junbak Chef machine on speed 1 and knead for 7 minutes.

The dough looks like this after kneading. Please adjust the amount of water according to the actual situation. The dough for the rolls should not be too soft. If you're kneading by hand, keep kneading the dough vigorously for 10 minutes or so until it becomes smooth and elastic.

Place the dough in a bowl, cover with plastic wrap and let rise at room temperature until 2.5 times its size.

Punch down the dough and roll out the air, then cover with plastic wrap and relax for 15 minutes, then roll out into a large rectangular shape (sprinkle with a little dry flour to prevent sticking).

Coat the top of the sheet with vegetable oil.

Then sprinkle some chopped green onion (you can leave the green onion out, it will make white rolls).

Fold over the dough from one side to the other, and when it's folded, you'll get a long strip of dough like this, cut it into 12 parts.

Take two small pieces of dough, stack them on top of each other like in the picture, take a chopstick and press them all the way down to the bottom, then lift the chopstick. The dough you get at this time can be directly fermented and steamed out, a common shape for rolls.

Pinch the ends of the dough after pressing it with the chopsticks and lift it up, stretching it slightly in your hand.

Then twist 1 turn like a towel.

Finally, fold the ends over toward the bottom, gather them at the bottom and pinch them tightly, and the roll is done.

After the rolls are all done, arrange them on a greased steamer drawer (leaving enough distance between the rolls). Cover with a damp cloth and let rise in a warm place for 30 minutes.

Steam the rolls when they have doubled in size. Place a steamer over cold water, bring the water to a boil, and steam over high heat for 18 minutes. Turn off the heat after steaming, and wait 2 minutes before removing the lid to prevent the rolls from collapsing.