Kolaches - cooking recipe

Ingredients

3 pkg. yeast or 2 1/2 Tbsp. bulk yeast, dissolved in 1/4 c. lukewarm water with 1 Tbsp. sugar sprinkled over the yeast
2 c. milk (or part milk and part cream)
3/4 c. butter-flavored Crisco (or use 1/2 c. Crisco and 1/4 c. butter)
1 tsp. salt
2 egg yolks and 1 whole egg, slightly beaten with a fork
3/4 c. sugar
6 1/4 c. sifted flour (with some flour you may need less)

Preparation

Heat milk, add shortening to dissolve, let cool to lukewarm. Add salt, egg yolks and egg, and sugar.
Add all of this to the yeast (which by this time should have risen to a foamy stage).
Add 3 cups flour first and beat with mixer until dough is smooth and shiny.
Then add the remainder of the flour, a little at a time, beating until smooth after each addition.
(After 4 to 5 cups of flour, you need to change to your dough hooks.)
The dough should be glossy; it will not be as thick as used for dinner rolls. Butter the dough and let rise in bowl until double in bulk, about one hour.
Cover the bowl of dough with a clean dish towel while it is rising.