The dough I use to make Chinese steamed buns (Baozi) which can be filled with savoury (BBQ Pork) or sweet (bean paste) fillings.
Start early! There is lots of rising time in this one. Preparation time is mostly rising time, cooking time is for each batch and batch size depends on the size of your steamer. Serving size would be two each as a course in a Chinese Banquet, or four each for a yummy lunch with dipping sauce and a salad. In a hurry, I've started steaming the first batch after I've rolled and filled the first "sausage".