Dissolve yeast and 1 Tbsp. sugar in lukewarm water. Add milk. Add 3 cups flour and beat until smooth. Cream shortening and sugar together thoroughly. Reserve 1 egg white.
Beat remaining eggs until light. Add salt and flavoring. Add to the shortening/sugar mixture.
Mix well. Add the shortening/sugar/egg mixture to the yeast mixture. Beat well.
Add remaining 4 cups flour gradually to make a moderately stiff dough. Knead lightly on floured board. Place in greased bowl, cover and let rise 1/4 additional volume.
Roll dough on floured board into oblong piece, 1/2 inch thick. Sliver 3/4 cup butter and place over center 1/3 of dough. Fold one side over to cover butter. Place last 3/4 cup butter, slivered, on top of folded section. Fold last 1/3 of dough to completely cover this layer of butter. Press edges down well. Turn dough 1/4 around. Roll out again to 1/2 inch thick.
Fold 1/4 of the dough at each end into center. Fold at center again. Chill in refrigerator about 1/2 hour. Roll out to 1/2 inch thick and fold in fourths. Chill 1/2 hour. Roll out again. The dough is now ready to shape. Shape as desired into crescents, pinwheels, braided rings, figure eights, etc. Place on buttered pans. Let rise in warm place, free from draft until light, about 3/4 hour. Brush with 1 egg white mixed with 1 Tbsp. cold water. Bake in very hot oven at 500° F. until light brown, about 5 minutes. Reduce heat to 400° F. & bake until done about 10-25 minutes, depending on size. Remove from pan and cool. Frost with light powdered sugar and water icing, if desired.
Yields up to 5 dozen, depending on the size