Method:

• Sprinkle yeast over water. Do not use temperatures above 110 F. Mix well. Let stand for 5 minutes; stir.
• Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
• Combine flour and milk; add liquid solution. Using dough hook, mix at low speed for 1 minute until flour mixture is incorporated into liquid.
• Add shortening; mix at medium speed for 10 minutes or until dough is smooth and elastic. The dough temperature should be between 78 F. to 82 F.
• FERMENT:   Set in warm place, about 80 F., for 1-1/2 hours or until double in bulk.
• PUNCH: Divide dough into about 2 pieces.  Shape each piece into a smooth ball; let rest for 10 to 20 minutes.
• Scale boules into 1-½ to 2-ounce pieces.
• Shape 1 ½ to 2-ounce dough pieces into balls by rolling with a circular motion on worktable.
• Cover with clean damp cloth; let rest for 5 to 10 minutes.
• Press the center of each ball with a small rolling pin.
• Brush with melted butter; fold in half. Press edges together with thumb or palm of hand.
• Place on greased 1/4 sized sheet pans in rows 3 by 4; brush with melted butter.
• Proof until double in bulk.
• Bake at 400 F., 15 to 20 minutes or in 350 F. convection oven 10 to 15 minutes or until golden brown.