2 pkg. dry yeast
4 to 4 1/2 c. flour
2 tbsp. sugar
1 tsp. salt
2 egg yolks, unbeaten
Nut or prune filling
1 c. lukewarm milk or water mixed with 2 tbsp. instant dry milk
1 c. butter
1 egg beaten (to brush tops)

Dissolve yeast in liquid, set aside. Combine dry ingredients in a bowl. Cut in butter until mixture resembles coarse cornmeal.

Make a well in dough, add unbeaten egg yolks and yeast mixture and mix well until dough leaves bowl clean.

Divide dough into 4 portions. Place one portion at a time on a floured cloth, roll out to a 12 x 16 inch rectangle. Spread with filling and roll as for jelly roll. Place dough on a greased cookie sheet. Brush with beaten egg. Let rest 20 minutes.

Bake 20 to 25 minutes in a 350 degree oven until golden brown. Makes 4 rolls; 40 slices or more.

NUT FILLING:

1 pkg. ground walnuts (5 oz. or 2 c.)
2 tbsp. butter, melted
2 egg whites, slightly whipped
1 c. sugar
1/2 c. milk

Mix all ingredients; let stand for awhile to thicken. Spread mixture over dough. Fills 2 rolls.

PRUNE-RAISIN FILLING:

1 pkg. (15 oz.) puffed muskat raisins, seeded
1 jar (12 oz.) prune filling

Mix together raisins and prune filling in saucepan. Place over medium heat and cook for about 5 minutes. Set aside and let cool. Fills 2 rolls.