3 packs dry yeast
1/2 c. lukewarm water
6 c. flour
1 1/2 tsp. salt
6 tbsp. sugar
2 stick butter
4 eggs, beaten
1 c. sour cream
4 c. ground walnuts
4 stiffly beaten egg whites
1 tsp. vanilla
Little milk if needed
Sprinkle cinnamon on nuts if desired
Poppyseed Solo Filling but add 1/2 tsp. almond flavoring to each can

Dissolve yeast into water and set aside. Measure out flour, salt, sugar and mix together. Next work the into the flour mixture. Set aside.

Take the eggs and beat well, add to this the sour cream. If your yeast is ready now, mix it with the sour cream and eggs. Work the flour mixture diligently into the sour cream mixture. Dough will be a little sticky so work extra flour into it. Put out on board and knead well. Keep kneading, put in large pan and cover with a towel. Let it rise until double in size, takes about 2 hours. Punch down and divide into 5-6 pieces. You may now begin to roll out your rolls. Fill rolls with nut or poppyseed. Let rolls rise again for about 45 minutes. Brush rolls with beaten egg and milk and using a fork make a few air holes into the roll. Bake for about 35-40 minutes. Makes 5-6 medium size rolls.

If you want to make your own poppyseed filling: 2 cups poppyseed, 1 1/2 cups sugar, 1/2 cup light raisins, plumped, 1 tablespoon lemon juice and a little lemon rind.