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1
Stir together the water, dry milk, vegetable shortening, salt and sugar (the shortening will not be dissolved and it doesn't matter).
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2
Sprinkle the package of yeast over this mixture and let stand for about 5 minutes.
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3
Add the 1/2 egg and 1/2 to 1 cup of flour.
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4
Gradually add another 2 cups (approximately) of flour to make a sticky soft dough; knead on a floured surface for one minute (this isn't a particularly easy task), then scrape it back into your bowl and let it rest for 10 minutes.
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5
Add about another 1-1/2 cups flour so dough isn't extremely sticky and knead dough until smooth and elastic.
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6
Cover and let rise in a warm place (I like to let it sit on top of the clothes dryer), for about another hour and a half.
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7
Grease a large cookie sheet.
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8
Divide dough into 8 equal pieces and roll into balls.
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9
Place dough balls on the greased cookie sheet and flatten each of them with your hand to form a 3 to 3-1/2 inch diameter disk.
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10
Cover and let them rise another 45 minutes.
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11
Preheat oven to 425 degrees F.
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12
Brush tops with a little of the egg white (you won't use it all), then sprinkle with sesame seeds.
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13
Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake for about another 5 minutes.
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14
Remove from sheets and cool on baking racks.
