1 1/4 c. milk
1/2 c. butter

Add together and:

Heat until melted. Cool.

Crumble 1 (2 ounce) cake yeast into cup, sprinkle with sugar. Let rest 10 minutes. 1 tsp. salt Dash of turmeric 3 eggs 1 tsp. vanilla 6 c. flour

Put sugar, salt, turmeric into large bowl; add the lukewarm milk mixture; add yeast, eggs, vanilla. Mix well. Add flour all at once and mix with wooden spoon. Knead by hand just a little. This dough will be sticky.

Cover with towel and set in warm place for 1 1/2 hours. Punch down and divide into 6 pieces. Roll on floured board, very thin, about a 12x18 rectangle. Spread with nut filling and let rise another 1/2 hour. Bake 35 minutes at 340. Brush with a thin coating of oil while still warm.

FILLING FOR OLD COUNTRY KOLACHI:

2 1/2 lbs. walnuts, ground fine

Mix: 1 tsp. cinnamon 1/2 c. sugar 1/4 c. warm milk Dash vanilla

Mix nut mixture for each roll separately to avoid guess work. Make sure your nut mixture is quite soft, even if you have to add more milk.

POPPY SEED FILLING:

1 lb. ground poppy seed
1 c. sugar
Juice of 1/4 lemon or 1 tbsp. lemon extract
3 tbsp. butter
1 c. milk

Combine all ingredients and cook for 5 minutes.

Place 3 rolls side by side on a greased cookie sheet to bake. (This is an original recipe brought from Slovack.)