Scald the milk; then pour into a large bowl and add ¼ cup sugar, salt, and shortening.

Stir to dissolve and then cool to lukewarm.

In a small bowl, add warm water and 1 tablespoon sugar; stir until dissolved.

Sprinkle the yeast on top and let it stand for 10 minutes.

Beat the sugar and water mixture with a fork and then pour it into the milk mixture, stirring to mix.

Add the beaten eggs and mix again.

Stir in 4 cups of the flour and beat on medium speed for 3 minutes.

By hand, work in just enough flour (about 3 more cups) to form a soft dough that pulls away from the sides of the bowl.

Turn the dough out onto a floured work surface and knead for 5 to 6 minutes.

Place the dough in a greased bowl, turning the dough so the entire surface is greased.

Cover and let rise until double, about 1½ hours.

Punch down the dough, separate it into 48 equal pieces, and shape the pieces into balls.

Place them in greased baking pans (jelly roll pans work well); cover and let rise until double, about 1 hour.

Bake in a preheated 375° oven for 25 minutes or until done.

Using an electric mixer on low speed, beat together the shortening, milk, and vanilla.

Gradually add the powdered sugar, beating well after each addition; continue beating until the filling is light and fluffy.

Just before serving, cut a slit in each bun and fill with the filling.