3 1/2 c. flour
pinch of ginger
1 1/4 c. milk
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
1 1/2 pkg. yeast
1 egg

Combine flour and ginger; set aside. Heat milk until scald. Put in mixer bowl; let it cool down to 115°F. Add 1 teaspoon sugar to 1/2 cup warm water; add yeast (regular or fast rise). Let set a few minutes to dissolve the yeast. Add about half the flour and one egg to the milk mixture. Mix well; add yeast and rest of flour and beat for several minutes. Remove from mixer bowl; work by hand on a floured board until it becomes easy to handle. Put in greased bowl and cover with a cloth and put in warm place. Let rise until doubled in size; punch down. Let rest 20 minutes; grease two cookie sheets. Roll half the dough in a circle (like pizza). Butter the dough and cut like pizza. Roll up from large end to small end; pinch ends and put that side down on cookie sheet. Do second half and let rise double size.

Bake at 350°F until light golden brown; remove from pan to cooling rack. Frost while warm.

Frosting:

3 heaping tbsp. butter
1/4 c. Carnation milk
powdered sugar

Melt butter and milk; add powdered sugar until spreading consistency.