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1
Prepare a heavy-duty stand mixer fitted with a kneader attachment.
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2
Place about 3-1/2 cups flour in the bowl.
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3
Melt the shortening in the microwave; add to the bowl with the flour.
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4
In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt.
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5
Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm.
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6
Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy.
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7
After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes until smooth.
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8
Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel.
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9
Grease a large bowl, then place the dough into bowl to rise in a warm place for about 50-60 minutes (because of the amount of yeast, the dough should take a shorter rising time in a warm place).
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10
Punch down dough.
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11
Cut into pieces (I usually cut into 6 pieces), and shape large balls.
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12
Let dough balls rest for about 4 minutes (or just enough time to make shaping easier).
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13
Shape the dough into desired length for buns.
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14
Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray.
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15
Place the long pieces of dough on a baking sheet (shape once again if you need to).
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16
Cover and let rise for about 25 minutes, or until doubled.
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17
Set oven to 375 degrees.
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18
Bake for about 22-25 minutes, or until dark golden brown.
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19
If desired after the second rising and just before baking, beat one egg white with 1 teaspoon cold water, then brush on buns and sprinkle with sesame seeds.
