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1
Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy.
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2
In a heavy duty stand mixer, fitted with a kneader hook, add in the 3-1/2 cups flour, 4 tablespoons sugar, melted Crisco, warm milk and salt (and the malt powder if using).
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3
Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.
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4
Knead dough for 7-8 minutes.
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5
Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!
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6
).
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7
Knead the dough gently for 30 seconds with hands.
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8
Place dough in a large well-greased/oiled bowl.
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9
Cover, and let rise in a warm spot for 60-90 minutes, or until double in size (I like to rise my dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in, and usually takes only 1 hour to rise with oven method).
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10
Punch down dough.
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11
Shape into large balls, and place on a large greased cookie sheet (you should get 12 balls on the sheet).
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12
Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost doubled (warm oven rise should take 30 minutes.
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13
Set oven to 375 degrees.
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14
In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.
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15
Carefully brush the tops and sides of the buns with the egg/water mixture.
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16
Sprinkle with sesame seeds.
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17
Bake for approx.22 minutes, or until golden brown.
