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1
Place milk in a small saucepan and bring to a simmer over medium heat.
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2
As soon as milk simmers, remove from heat and stir in shortening until melted.
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3
Set aside to cool slightly (to about 105 degrees F to 115 degrees F).
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4
Add warm milk mixture and remaining ingredients to the bowl of a stand mixer fitted with a dough hook attachment.
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5
Mix on lowest speed until dough comes away from the sides of the bowl and forms a ball, about 1 minute.
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6
Increase speed to medium low and mix until dough is smooth and springy, about 4 minutes.
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7
Lightly oil a large mixing bowl, add dough, and turn to coat in oil.
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8
Cover with a damp towel and let rise in a warm area until doubled in size, about 1 hour.
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9
Punch down dough and turn onto a clean surface.
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10
Divide dough into 18 (1-1/2-ounce) pieces.
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11
Shape each piece into a smooth, round bun (keep the rest covered with the towel as you work).
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12
To do so, cup your hand around the dough, press down very lightly, and roll the dough against the surface to form a bun.
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13
Slightly flatten bun and place on an ungreased baking sheet.
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14
Repeat to make 18 buns.
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15
Set buns aside in a warm area until slightly risen and puffy (note that they will not double in size), about 30 to 40 minutes.
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16
Meanwhile, heat the oven to 400 degrees F and arrange the rack in the middle.
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17
When buns have risen, bake in the oven until they are golden brown, crusty, and have an internal temperature of 190 degrees F, about 15 to 17 minutes.
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18
Remove from the oven, transfer to a rack, and let cool at least 10 minutes before serving.
