3 c. flour
1 c. butter
1/2 c. warm milk
1/2 tsp. salt
1/2 c. sugar
4 egg yolks
1 pkg. dry yeast

Mix butter and flour as for pie dough. Mix milk, sugar, salt and dry yeast. Let set 5 minutes or until yeast foams. Add this and 4 egg yolks to flour and butter. Mix together. Cut dough in half. Wrap and let set in refrigerator for 2 hours.

FILLING:

4 egg whites blended on high speed. Slowly add 1 cup sugar and 1 teaspoon vanilla. (Should come out like whipped cream.) Now blend in blender 1 cup walnut or pecan nuts real fine and 1/2 jar of poppyseed. Fold nuts, poppyseed into whipped cream mixture.

Roll out dough and fill with filling. Roll like jelly roll and tuck ends under. Bake at 350 degrees for 40 minutes. Hint: To keep top from splitting, coat top of roll with egg white.