Relief Sale Cream Buns

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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.

For cream buns:

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 325^o 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.

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Filling:

1/2 cup Crisco - beat until fluffy.

Then add 2 cups icing sugar

4 tbsp. water or milk

4 tbsp. flour (2 may be sufficient)

2 tbsp. vanilla or 1 tbsp if using white vanilla

2 egg whites

Add icing sugar (approx. 3 cups more) to spreading consistency. Make it thick for best results.

This will keep in the refrigerator for a few weeks or will freeze o.k. For best results, fill buns only when ready to eat.