Scald milk; add butter, sugar, and salt. Stir till sugar dissolves; cool to lukewarm. Sprinkle yeast on water; stir till dissolved. Add to milk mixture. Add half the flour; mix well. Stir in eggs. Add enough flour to make a soft dough; mix well. Knead about 10 minutes. (See recipe for Bread, p. 74.) Place in a greased bowl; brush with shortening. Cover; let rise in warm place till double in bulk, about 2 hours. Punch down. Turn out on floured board; knead in raisins. Shape into 11⁄2-inch balls. Place in greased pans, 1 inch apart. Brush with egg yolk diluted with a little water. Cover; let rise till double in bulk, about 1 hour. Bake in moderately hot oven, 375°F., 30 minutes. Cool. Make crosses on buns with Confectioners' Sugar Icing. Makes about 2 1/2 dozen buns.