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1
Combine 4 cups flour, yeast, and salt in a large mixing bowl; stir well.
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2
Gradually add water to flour mixture, stirring well.
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3
Add butter; beat at medium speed of an electric mixer until blended.
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4
Gradually stir in enough remaining flour to make a stiff dough.
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5
Turn dough out onto a floured surface, and knead until smooth and elastic (about 4 minutes).
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6
Place in a well-greased bowl, turning to grease top.
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7
Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
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8
Punch dough down, and divide into 10 equal portions.
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9
Shape each portion into a ball, and place on a lightly floured surface; let rest 10 minutes.
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10
Roll each ball to a 10-inch round on a lightly floured surface, rolling only enough to bake at one time.
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11
Chill extra dough to slow down the rising process as you await oven space.
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12
Place rolled rounds on lightly greased baking sheets.
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13
Brush lightly with cold water, and sprinkle lightly with sesame seeds.
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14
Prick entire surface with fork.
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15
Bake at 350F (180C) for 25 minutes or until lightly browned and crisp.
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16
Remove from pans, and let cool on wire racks.
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17
Repeat with remaining balls of dough.
