4 1/2 c. flour
1 tsp. salt
1 c. lukewarm water
1/2 c. butter
2 egg yolks
4 tbsp. sugar
2 sm. yeast cakes

Crumble yeast in a cup with water and sugar. Let stand while you mix the butter and flour as for a pie crust. Make a well in the flour. Add egg yolks, salt and yeast mixture. Mix until smooth and dough leaves the sides of the bowl. Divide into 4 equal pieces. Roll out as thin as possible. Spread with filling, roll up like jelly roll and place on a greased cookie sheet(s). Two rolls per sheet.

Let stand in a warm place 1 hour to raise. Brush with egg white and bake at 350 degrees for 40 to 45 minutes. Remove from oven and cover with a damp cloth for 10 minutes to keep a nice crust.

RAISIN NUT FILLING:

Make a meringue by beating together 4 egg whites and 1 cup sugar. Not too stiff. Fold in 1 pound ground walnuts, 1/2 cup raisins and 1 teaspoon lemon peel, OR use Solo Poppy Seed filling. Add lemon peel for extra flavor.