In the bowl of stand mixer, combine the water, yeast, sugar, shortening, eggs, salt, and 2 cups of flour. Beat with the paddle attachment until mostly smooth, about 2 minutes. Switch to the dough hook and gradually add the remaining 4 ½ cups of flour. Knead with the dough hook on medium-low speed until the dough pulls away from the sides of bowl. If the dough is sticky, add up to 1/4 cup additional flour. Turn the dough out onto a lightly floured surface and knead a couple times to form a smooth ball. Place the dough in a greased bowl and cover lightly with plastic wrap. Put in a warm place to rise until the dough is light and doubled; about 1 hour.

Preheat the oven to 375 degrees F. Punch the dough down and cut into 2 and 1/2 - 3 ounce pieces. Toss each piece against the counter once or twice to remove any remaining air bubbles. Bring the edges of the dough down to the bottom and pinch tightly. Place the rolls, seam side down, 2-3 inches apart onto baking sheets. Gently press down on each roll to flatten slightly. Cover the trays with a damp towel and allow to rise until they feel soft and light; 20-30 minutes.

Prepare the egg wash by beating together the remaining egg and 1 teaspoon water. Brush the tops and sides of the rolls with the egg wash and sprinkle with sesame seeds. Place the rolls into the preheated oven and bake for 15 minutes or until golden brown. Move to wire racks and cool completely. Makes approximately 20 rolls

Recipe Notes: *Use bacon drippings for a softer, more tender bun. Just make sure the bacon drippings are in a cooled, mostly solid state. *These buns also freeze very well. Just place in a single layer in a large zipper bag (once cooled). Freeze for up to 3 months. To thaw: place on a plate in the microwave for 15-20 seconds (for 1-2 buns). Or place in a paper bag in the oven on "warm"