Add yeast,granulated sugar and food coloring into warm water and mixed well.
Sift the flour and add in little by little into the yeast mixture.

After the dough size had doubled, knead the dough then shaped it.
Shaped into the dough and let it rest for 20-30 minutes.

Punch down, knead briefly and divide into 6 equal portions of about 110g each. Form each portion into a log and divide again equally into 5 portions of about 22g each. You should end up with 30 small portions.

Roll out each ball with a small rolling pin into a thin round sheet about 8cm in diameter, with the centre slightly thicker than the edges if possible. Working with 5 sheets at a time, place the first sheet nearest to you on the working surface, place the next sheet on top of the first sheet but slightly further away from you so that it covers about half of the first sheet. Repeat lining up the next three sheets in the same way until you have a row of 5 sheets. Press the sheets together lightly so they stick together.

Starting from the top sheet, furthest away from you, roll the row of 5 sheets towards you like a Swiss roll. Using a chopstick or a dough scraper, cut the roll in the centre into 2 equal half pieces, using a to-and-fro sawing action. Turn the pieces upright so they resemble rosebuds.

Put a dash of oil into frying pan,place the buns.
When the bottom started become brownish,add some hot water then bring to boiled and cover it,

Steam on medium heat around 5 minutes and it ready to served.

This buns can be keep for a week in fridge and reheat using Microwave or steamer.