Begin by dissolving 80g of brown sugar in 250g of hot water in a large bowl. Stir the mixture until the sugar is completely dissolved. Allow the mixture to cool until it is warm to the touch, about 38°C (100°F). This step ensures the yeast will activate properly without being killed by excessive heat.

Add 5g of high-sugar-tolerant yeast to the warm brown sugar water. Stir gently until the yeast is fully dissolved. Allow the mixture to sit for about 5 minutes or until it becomes slightly frothy, indicating that the yeast is active and ready to work.

Add 500g of all-purpose flour to the bowl with the yeast mixture and mix with a spoon or chopsticks until a shaggy dough forms.

Add 15g of corn oil to the dough mixture. Continue to knead the dough in the bowl until the oil is fully incorporated and the dough starts to come together.

Transfer the dough to a lightly floured work surface or kneading mat. Knead the dough for about 10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.

Using a rolling pin, roll the dough into a large rectangular sheet, about 1/2 cm thick. Make sure the edges are even, as this will help create uniform rolls.

Lightly dust the surface of the rolled-out dough with a small amount of flour. This helps to absorb any moisture and ensures the filling adheres well to the dough.

Evenly sprinkle a generous layer of brown sugar across the dough, followed by a layer of chopped red dates. The amount of brown sugar and red dates can be adjusted to your taste. If you prefer a sweeter roll, add more filling.

Starting from one of the longer edges, tightly roll the dough into a log. Be sure to roll evenly so that the filling is well-distributed.

Once rolled, pinch the seam tightly to seal the dough and prevent it from unrolling.

Using a sharp knife, cut the dough log into even pieces, each about 3-4 cm thick. You should end up with approximately 12-15 rolls.

Place each roll, cut-side up, on a piece of parchment paper. Arrange the rolls in the steamer basket, leaving a little space between each roll to allow for expansion during proofing.

Cover the steamer with a damp cloth or lid and allow the rolls to proof in a warm, draft-free area for about 40 minutes to 1 hour, or until the rolls have visibly puffed up. To test if the rolls are ready, gently press the dough with your finger. If it springs back slowly, the rolls are ready to steam.

Prepare your steamer by bringing water to a boil over medium-high heat. Once the water is boiling, place the steamer basket with the proofed rolls over the boiling water.

Steam the rolls for 15 minutes over medium-high heat. After steaming, turn off the heat and let the rolls sit in the steamer for an additional 3 minutes to prevent them from collapsing when exposed to cooler air.