Ingredients

Instructions

  1. Stir together the water, dry milk, vegetable shortening, salt and sugar (the shortening will not be dissolved and it doesn't matter).
  2. Sprinkle the package of yeast over this mixture and let stand for about 5 minutes.
  3. Add the 1/2 egg and 1/2 to 1 cup of flour.
  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.
  5. Add about another 1-1/2 cups flour so dough isn't extremely sticky and knead dough until smooth and elastic.
  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.
  7. Grease a large cookie sheet.
  8. Divide dough into 8 equal pieces and roll into balls.
  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.
  10. Cover and let them rise another 45 minutes.
  11. Preheat oven to 425 degrees F.
  12. Brush tops with a little of the egg white (you won't use it all), then sprinkle with sesame seeds.
  13. Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake for about another 5 minutes.
  14. Remove from sheets and cool on baking racks.