Proof or activate the yeast by combining milk and 1 tbsp sugar. Mix until the sugar is dissolve then add the dry yeast. Let it stand for 5-10 minutes until the foam forms on top. Do not stir, instead use a skewer or teaspoon and gently submerge the yeast to make it wet.
In a bowl, combine milk, sugar and vegetable shortening. Gradually add the flour, dividing it into 3 parts. Then pour the yeast mixture, add the eggs and the remaining flour. Mix it until well incorporated. The dough is supposed to be sticky, you can add more flour if you think it's too liquid or too sticky. But be careful not to overdo adding the flour it.
Cover it with tea towel and let it rise for 2-3 hours or until it becomes double in size.
Preheat the oven at 300°F or 150°C. Grease the mold with melted butter or vegetable oil.
Transfer the sticky dough into a clean lightly floured flat surface. Cut it into 4 parts then roll it into a log. Cut it again until you make 16 pieces of dough.
Using a rolling pin, flatten each dough into a rectangular shape then brush the softened butter. Roll it vertically, creating a long, thin log then shape it into a spiral with the end tucked under.
Place each dough in a greased mold or on a baking tray with parchment paper. Cover it again with tea towel and let it stand for 30 minutes. The dough will increase again it's size.
Bake in a preheated oven at 300°F or 150°C for 20-25 minutes. Once done, remove it from the oven and let it cool down for 10 minutes.
Prepare the buttercream by mixing the softened butter and powdered sugar.
Using the back of the spoon, spread the buttercream on top of the bread and cover it with grated cheese. Serve and enjoy!