To a mixing bowl of a stand mixer add warm water, dry active yeast and 1 tsp white granulated sugar. Whisk together and let sit for 5 minutes to allow yeast to activate and appear foamy.
To the yeast mixture add 1/2 cup white granulated sugar, warm milk, eggs, shortening, salt & 2 cups of flour. Using a dough hook mix ingredients together on low speed just long enough to incorporate flour.
With mixer on medium speed add 3 cups of flour 1/2 cup at a time. Dough should start pulling away from bowl. To knead the dough, keep mixer on medium speed or medium high speed with the dough hook for 5 minutes until a smooth dough ball forms. (You can add additional 1/2 cup of flour if the dough is still sticky, if necessary.) Dough should feel like elastic and bounce back when you touch the dough.
Place a little cooking oil into a large mixing bowl and spread to cover the bottom and sides. Place dough into bowl and roll it around to cover the dough with the oil. Cover bowl with plastic wrap and place in a warm place for 1 hour. It should double in size.
Remove plastic wrap and punch dough a few times to release air. Place dough onto a floured work surface. Using a rolling pin roll out dough to a 1/4 or 1/2 inch thick. Cut out 3 or 4 inch circles using a cutter or top of a glass. Place circles of dough onto a parchment lined or flour covered sheet pan. Leave 1 inch between circles. Once all circles are cut out, cover sheet pan with a towel or plastic wrap and allow to rise for 20 minutes.
While dough is rising, start making the cream filling. (See directions below)