Dissolve the yeast in warm water.
Sprinkle with 1 teaspoon of sugar. Mix and let stand. Warm the milk then set aside.
Combine the salt and sugar with the flour, cut shortening into the flour mixture then add the yeast, and egg. Pour the milk in and knead to make a moderately stiff dough. Shape into a ball.
Place the dough in a greased bowl, cover with aluminum foil; let rise to double in size for about 1 hour. Combine all the filling ingredients and set aside.
Punch down the dough and divide in half. Roll each half into an 12 inch x 8 inch rectangle, and brush with melted butter.
Sprinkle half of the filling mixture on each rectangle of dough. Roll up lengthwise and seal the edges.
Cover and let rise until double in size.
Brush the rolls with beaten egg white. Bake at 350°F for 20 – 30 minutes. Until the tops are brown
Cut into slices and serve.
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