In a bowl, combine the flour, yeast, sugar and salt.
Using a dough scraper, mix all of the dough. Mix the dough until it is well mixed.
Make a hole in the center of the mix and pour in the water and the condensed milk.
Keep stirring until the dough comes together.
Transfer the dough to a surface where you can knead it. Using two scrapers, bring the dough back together.
When the dough has come together, knead until it has an elastic texture.
Add in the shortening bit by bit and knead until it's mixed in well.
Grabbing the dough by an end, smack it against a countertop and knead it. Keep kneading until it's smooth.
Form the dough into a ball, forming a smooth unbroken surface.
Put the dough in a bowl and cover with plastic wrap.
Let the dough rise until it doubles in size for about 40 minutes at 82℉ (28℃) to 86℉ (30℃).
Divide the dough into five portions (each should be about 50-55 g) and form them into balls. Put them on a tray etc., cover them with a tightly wrung out damp towel and let them sit for 10 minutes.
Once the surface becomes smooth, form them into round balls and pinch them with your fingers. Next coat the balls with flour.
Arrange them on a baking sheet lined with parchment paper with the seam of the dough facing down. Let the dough rise till it's just about twice as large at 95℉ (35℃) to 100℉ (38℃).
Bake for 10 minutes in an oven preheated to 350℉ (180℃).
Story Behind this Recipe
I used shortening instead of butter to keep them from getting to dark.
Bake them at a lower temperature so that the crust doesn't get dark.