4 c. flour, sifted
3/4 tsp. baking soda
1/2 tsp. salt
1 pkg. dry yeast
1/2 lb. butter
5 egg yolks
1/2 pt. commercial sour cream
Confectioners sugar

NUT FILLING:

1 lb. ground walnuts
5 egg whites, beaten stiff
1 c. granulated sugar

Makes enough for 8 rolls.

POPPYSEED FILLING:

1 lb. fresh ground poppyseed
1 c. granulated sugar
1 c. milk
1 tsp. vanilla

Can put 1 banana, mashed in, if desired.

Combine flour, salt, soda and yeast. Cut butter into flour mixture until it resembles coarse meal. Add egg yolks and sour cream to mixture. Blend well with hands. Cut dough into 4 parts. Wrap each one in waxed paper and put in refrigerator overnight.

NEXT DAY: Sift sugar on cloth and board. Cut each package of dough in half. Roll one piece at a time until paper thin. Spread with filling mixture. Roll up so roll is 15 inches long. Place 2 rolls on well greased cookie sheet.

Sprinkle with sifted confectioners sugar while warm. When cooled, run knife under each roll. Makes 8 rolls. Will keep well in refrigerator for 4 weeks or may be frozen.