1/2 lb. butter (2 sticks)
1/3 c. sugar
1 c. milk
2 pkg. dry yeast
1/2 tsp. sugar
3 egg yolks
1/2 tsp. salt
4 c. flour
4 tbsp. milk

Add 1/2 teaspoon sugar to dry yeast in small bowl. Add 4 tablespoons warm milk; mix well. Cover bowl and set aside to rise.

Combine flour, sugar and salt. Add butter and mix with hand blender until mixture is crumbled like pie pastry. Make well in flour mixture. Add beaten egg yolks, milk and yeast. Mix the ingredients with your hands. Dough will be very sticky. Do Not add anymore flour to mixture. Knead for 10 minutes. Dough will shape into a small ball. Cover and put in refrigerator overnight. Divide dough into 4 balls.

Butter pans. Roll for nut rolls. Prick rolls on top and let raise for 1 hour. Cover rolls with a towel. Before putting rolls in oven, brush top of rolls with egg yolk. (1 egg yolk with 1 tablespoon of water.) Bake at 325-350 degrees for 30 minutes.

For Nut Rolls: 1 pound walnuts. Add 1/2 cup of sugar and a little warm milk.

For Poppy Seed Rolls: 2 jars "Baker" brand poppy seed. Add 1 tablespoon sugar and a little warm milk.

For Apricot Rolls: 1 package of apricots. Add water to cover and boil. Add 1/2 cup of sugar (or to taste).