2 c. scalded milk
1 c. sugar
2 1/2 tsp. salt
1 3/4 stick butter
4 eggs, beaten
1 heaping tbsp. yeast
1/2 c. warm water
8 1/2 c. flour

Scald milk. Add sugar, salt and butter. Cool. Dissolve yeast in warm water. Beat eggs and add to cooled milk mixture. Add yeast mixture. In large bowl, add flour and make a well. Add liquid mixture and knead until well blended. Mixture will be sticky. Slightly grease top of dough and place in a warm place until double in size.

Roll out and cut like biscuits. Poke a hole in the middle of each and fill with filling. Dip in butter and then in sugar. Let rise again. Bake at 350 degrees for 20 minutes. Yield: 70 rolls.

POPPY SEED FILLING:

1/2 c. poppy seeds
2 c. milk
1 c. sugar
2 tbsp. cornstarch

Cook poppy seeds and 1 1/4 cups milk for 30 minutes, then add 3/4 cup milk, sugar and cornstarch. Cook for 5 minutes. Cool.