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NUT ROLL DOUGH ON POPPY SEED 
1 pkg. yeast, dissolved in
1/4 c. warm water
1/2 c. Crisco or butter
1/2 c. sugar
1 c. milk, scalded; then cooled
3 c. flour, more or less
2 eggs
1 can poppy seed filling from store

NUT FILLING:

2 lbs. walnuts, ground
Sweeten to taste

Cream sugar and Crisco; add milk and yeast and beat. Then add eggs and flour. Knead, then let rise until double in bulk for 1 hour. Divide into 3 parts; roll out on floured board, 1 at a time, as rectangles.

Spread on nut or poppy seed filling. Roll as for jelly roll and ut into greased 12x5x3 inch pan. Brush top with beaten egg yolks before baking in 375 degree oven for 25 to 35 minutes.

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