4 c. sifted flour
1/2 c. spry
1/2 c. butter
1 tsp. salt
2 tbsp. sugar
2 egg yolks
2 yeast cakes or 2 dry yeast
1 c. lukewarm water

Crumble yeast into cup and add sugar and water. Let stand while mixing shortening into flour as for pastry. Make well in center of mixture and drop in egg yolks unbeaten. Add yeast mixture at same time and mix thoroughly about 5 minutes until dough leaves sides of bowl.

Place dough on lightly floured board and cut into fourths. Roll dough as thin as possible. Spread with filling and roll as for jelly roll. Place on greased baking sheet. Let rest 20 minutes. Brush with milk and bake about 30 minutes at 350 degrees. May use Poppy Seed Filling or some other Solo filling or use the following.

Filling for Poppy Seed Rolls: Grind 2 cups English walnuts, reserve these to add to syrup, 1 cup sugar and 1/4 cup water. Boil until makes syrup. Beat 2 egg whites until stiff. Pour syrup over and beat. Add the nuts at this time. Use for the filling for the above rolls. Makes 4 large rolls.