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

POPPY SEED FILLING:

1 lb. poppy seed
1 c. sugar
1 c. milk

NUT FILLING:

1 lb. nuts, finely ground
1 c. sugar
5 egg whites, beaten

Mix flour, dry yeast, baking soda and salt. Cut in butter as for pie crust. Add beaten egg yolks and sour cream to mixture; blend well. Cut dough in 4 pieces and wrap in wax paper. Refrigerate overnight.

Next day cut each piece of dough in half and roll on powered sugar board to about 12"x15"

Mix poppy seed filling and spread on dough. Or spread on nut filling.

NUT FILLING: Beat egg whites until stiff. Fold in nuts and sugar. Spread on dough.

Roll and bake on greased cookie sheet until golden brown in 350 degree oven.