6 c. flour
2 eggs
Pinch of salt
2 tsp. yeast, dissolved in 1/2 c. warm milk
1/2 c. sugar
1 lb. butter

Mix like pie pastry. Make 5 balls. Cover and let rise overnight. Next morning: Roll out as pie crust. Fill with poppy seed filling, roll up as a jelly roll. Bake on cookie sheet at 350 degrees for 35-45 minutes. (Brush with can milk before baking).

POPPY SEED FILLING:

2 c. poppy seed
1 c. sugar
2 eggs
2 c. cereal cream

Mix all ingredients and cook slowly for 15 minutes, stirring at all times.