Mix ingredients 1-4 in small bowl, set aside until foamy and sugar is fully dissolved.

Add eggs, evaporated milk, and previous mixture to stand mixer on low speed with bread paddle.

Slowly incorporate flower 1 cup at a time, adding the shortening about half way through.

Mix until sticky (about 10-15 min). This allows the gluten strands to form and become light and fluffy.

Once sufficiently sticky, transfer to a greased prep table, cut and weigh into 4oz portions. Spray with non-stick spray and store in freezer on sheet pans.

If using that day, put dough in a greased 6" full hotel pan, cover in plastic wrap, put in hot box on low for 1-1.5 hours.