Cream Buns

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).

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.

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