3 1/2 to 4 c. all purpose flour
1 pkg. active dry yeast
1 c. milk
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
2 eggs
2/3 c. all purpose flour
1/2 c. sugar
1/4 c. butter
2 beaten egg yolks
1/4 tsp. vanilla

In large bowl, combine 2 cups of the flour and yeast. In a saucepan heat milk, 1/4 cup sugar, shortening, and salt until warm (115 to 120), stirring constantly. Add whole eggs, and beat at low speed of electric mixer for 30 seconds scraping bowl. Beat 3 minutes at high speed. By hand stir in enough remaining flour (1 1/2 to 2 cups) to make moderately stiff dough. Knead dough on lightly floured surface 8 to 10 minutes or until smooth. Place in greased bowl; turn once to grease surface and cover bowl. Let rise 1 to 1 1/4 hours or until doubled in bulk, then punch down. Divide into 16 equal pieces. Shape into a smooth ball. Roll or pat each ball into a 3 inch circle. Place on a greased baking sheet 2 inches apart.

Combine the 2/3 cup flour and the 1/2 cup sugar. Cut in butter with pastry blender to make fine, even crumbs. With a fork, stir in egg yolk and vanilla. Mix with hands until well blended. Divide mixture into 16 different portions, and with a rolling pin, roll each to a 3 inch circle on a light floured surface. With a spatula transfer each circle to top of dough on baking sheet. Slash top into squares, circles, or shell forms. Cover and let rise about 30 minutes or until doubled in bulk. Bake in a 375 degree oven for 15 to 18 minutes. Makes 5 lbs.