Sweet Rolls for Cream Buns:

Soak 1 pkg. yeast in 1/2 cup lukewarm water in which 1 tsp. sugar has been dissolved.
Scald 3 cups milk. Add 3/4 cup shortening and 1 1/2 cups white sugar.
Cool to lukewarm, then add yeast and stir in 5 cups flour.
Beat thoroughly and then cover and let set in warm place till bubbly (about 45 minutes).
Stir down and add 2 tsp. salt and 2 eggs well beaten.
Then add remaining 4 or 5 cups flour (9 or 10 cups flour in all).
KEEP DOUGH AS SOFT AS POSSIBLE.

Let rise till double in bulk and finish as desired.

Punch down dough and divide into 4 equal parts.
Divide each part into 10 pieces, shape into buns and place on baking sheets.
Cover and let rise,
then bake at 325o degrees approximately 12-15 minutes until delicate brown.
Wrap underside of baking sheets with alluminum foil to prevent dark
Slice buns almost through before freezing.

Filling:
1/2 cup Crisco - beat until fluffy.
Then add 2 cups icing sugar