In a small bowl, add the flour, 2 tablespoons of sugar and salt. Mix to combine and set aside.
Dissolve a teaspoon of sugar in 1 cup of milk, sprinkle ½ teaspoon of active dry yeast over the surface of the milk and let it sit for 5 – 10 minutes until the mixture expands.
Fit the mixer with the dough hook. Add the yeast mixture and vegetable oil into a mixing bowl, add the flour mixture, and mix on low speed (#2) until a wet dough is formed.
Scrape the dough out onto a well-floured board and shape into a ball. Grease a glass bowl, and place the dough ball into the bowl to rise for 1 – 2 hours until double in size. I make the dough the night before Thanksgiving and just let it rise in the fridge for a few days. Take it out the day of and let it come to room temperature before making the buns.
Divide the dough into 8 equal portions, about 2.5 oz each. Knead each portions a few times and shape into a disk.
Roll each portion of dough out to about a 6” circle, leaving the middle thicker than the edge.
Fill each with 1 teaspoon of cranberry sauce, 1 tablespoon of stuffing, 1 teaspoon of gravy and ¼ cup of chopped turkey.
Seal the rolls and flip them over and place it on a square of parchment paper. Let them rest for 10 – 15 minutes.
Fill the steamer with water, a third full, and bring to a boil. Then reduce heat just enough to keep the water boiling.
Place the rolls in the steamer, about 2” or so apart, leaving enough room for the buns to rise and for the steam to come through. I can fit 4 at a time in my steamer.
Steam for 15 minutes. Remove and let cool slightly before serving.
Prep time includes waiting time for dough to rise.