2 pkgs. active dry yeast
6 c. all purpose flour
1 tsp. vanilla or lemon extract
1 can Solo poppy seed filling
1/2 c. butter
1 tsp. salt
1/2 c. sugar
3 egg yolks
2 c. milk
2 cookie sheets

Mix yeast in 1/2 cup warm milk with 1/4 teaspoon sugar and let stand for 10 minutes. Cream butter. Add sugar and cream very well. Beat in 3 egg yolks, one at a time and be sure mixture is thoroughly blended. Now add the very bubbly yeast mixture. Next add the extract. Add the flour alternately with the remaining milk, beginning and ending with flour.

Let the dough rise in a warm place until double in size, about 1 hour. Divide dough into 4 parts. Roll each part into a rectangle about 1/2" thick. Spread poppy seed filling on the rectangles and roll lengthwise as for a jelly roll. Place 2 rolls on each greased cookie sheet. Let rise for 30 minutes. Bake in a 375 degree preheated oven for about 30 minutes. When the rolls are removed from the oven, rub each top with a generous pat of butter.