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PREPARE AHEAD:
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1. Divide the dough into halves. On a large floured surface, roll out one half of the dough into a rectangle approximately 12 inches long, 8 inches wide and about ¼ inch thick. With a pastry brush, coat the surface of the dough lightly with the sesame-seed oil.
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2. Then lift up the long side of the dough and carefully roll it jelly-roll fashion into a long cylinder about 1 ½ inches in diameter. Roll out the other half of the dough similarly.
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3. With a cleaver or sharp knife, slice each cylinder crosswise into rounds ¾ inch thick, and pair the rounds by placing one on top of another, rounded surfaces touching.
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4. With a chopstick or the blunt edge of a large knife blade, press down firmly on each pair to make the rounds adhere to each other.
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5. Shape each roll in the following fashion: Holding the ends of the rounds together with your thumbs and forefingers gently pull the ends away from the center of the bun and then draw the ends backward until they meet.
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6. Pinch the ends firmly together to secure them. During this process the oiled layers should separate into flowerlike petals.
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7. Place the rolls an inch or two apart on one or two heatproof plates that are ½ inch smaller in diameter than the pot in which you plan to steam them.
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8. Cover the rolls with a dry kitchen towel and let them rise for about 30 minutes, or until the dough springs back slowly when lightly poked with a finger.
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TO COOK:
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1. Pour enough boiling water into the lower part of a steamer to come to within an inch of the cooking rack (or use a steamer). If you have steamer trays, arrange the rolls on two trays-leaving 1-inch spaces between the rolls-and steam them all at one time.
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2. Or, if you have a single steamer, or are using the steamer substitute, leave the rolls on the plates on which they rose and place the first plate directly on the rack in the steamer.
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3. Bring the water in the steamer to a boil over high heat, cover the pan tightly and steam for 8 minutes. Then transfer the rolls to a heated plate.
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4. If you are doing two batches, return the first batch of rolls to the steamer after the second batch is done, piling them on the rolls still in it, and reheat these for 3 or 4 minutes. The extra steaming will not harm the rolls.
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5. Serve the finished rolls on the steaming plate, placed directly on top of a platter, or arranged on a heated platter. Flower rolls are a traditional accompaniment to Szechwan duck or Mongolian fire pot.
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