Sift flour, sugar and salt together in a large bowl. Mix the water and tablespoon of sugar together and stir in yeast slowly, mixing well. Make a hollow in the flour mixture and add the yeast mixture, mixing thoroughly. Knead on floured board until dough is smooth and elastic (or use Cuisinart). Place dough in greased bowl, cover and let it rise at room temperature until it doubles in bulk (about 45 minutes). Knead again for a few minutes and divide into two parts. Roll one part into a rectangle, approximately 14 by 7 inches. Brush 1 1/2 tsp sesame oil over dough. Do the same with the other half of dough. Form each half into a round roll, like a jelly roll then cut each roll into 16 one inch segments. With the two loose ends against each other, press the two segments together lightly to make a flat bun. Press a chopstick through the buns (but not all of the way), perpendicular to the body of the butterfly, to make them stick together, then remove. Place each bun on a 2 to 3 inch square of waxed paper and let them rise at room temperature again until the dough almost doubles in bulk, about 45 minutes. Leave on paper and place buns in steamer. Steam over boiling water 15 minutes. Makes 16 buns.