4 c. flour, sifted
3/4 tsp. baking soda
1/2 tsp. salt
1 pkg. dry yeast
1/2 lb. butter
5 egg yolks
1/2 pt. sour cream
Confectioners' sugar

POPPY SEED FILLING:

1 lb. ground poppy seeds
1 c. sugar
1 c. milk
1 tsp. vanilla
1 ripe banana, mashed

NUT FILLING:

1 lb. ground nuts
5 egg whites, beaten stiff but not dry
1 c. sugar

Combine flour, soda, salt and yeast. Cut butter into flour mixture until it resembles coarse meal. Add egg yolks and sour cream to mixture. Blend well with hands. Cut dough into four parts. Wrap each one in waxed paper and put in refrigerator overnight. Next day, sift confectioners' sugar on cloth or board. Cut each package of dough in half. Roll one piece of dough at a time until paper thin (dough will measure about 15"x12"). Spread with prepared filling mixture. Roll up so roll is 15" long. Place 2 rolls on well greased cookie sheet and bake in preheated 375 degree oven for 20 minutes or until golden brown. Sprinkle with sifted confectioners' sugar while still warm. Cool and remove. Makes 8 rolls 2" in diameter.