7 c. flour
1 tsp. salt
3 tbsp. sugar
2 pkgs. dry yeast
4 cans or jars poppy seed (found in baking section)
1/2 c. hot tap water
2 sticks butter
3 eggs
1 c. sour cream

Mix together softened butter, sour cream, sugar and salt. Add eggs and mix well. Dissolve yeast in hot water and add to sour cream mixture. Sift in the flour. Mix with spoon as much as you can, then with hands until smooth and elastic. Dough should not stick to your fingers. (If it does, add a little more flour.) Divide dough into 4 parts and roll out each to about a 12" rectangle. Spread each with one jar or can of poppy seeds. Roll up and seal the ends. Place seam side down on greased pan (cookie sheets - 2 to a pan) cover and let raise for about an hour or two. (They won't raise too much, so don't worry.) Bake at 350 degrees for 35 minutes.

Dissolve 1 teaspoon sugar in a small glass of hot water. As soon as you take them out of the oven, brush them with the sugar water with a pastry brush. Let dry for a minute or two, then recover with tea towel and let cool. They freeze very well.

For best results, let the eggs, butter and sour cream stand at room temperature for about an hour or so before starting.

P.S. Brushing them with the sugar water keeps the crust soft and moist.

Slice and enjoy. You may also spread with sweet butter for a very special treat. These are some of my favorites.