5 lb. & 1 c. flour
3 yeast cakes, dissolved in 1 c. warm water
3 c. milk
2 lb. butter dissolved in warm milk
1 pt. sour cream
8 eggs, beaten
1 tsp. salt
1 1/2 c. sugar

Sift flour, sugar and salt 3 times and set aside. Heat the milk until it is warm and melt the butter into this mixture; set aside. Beat eggs and add the sour cream. Mix this with the milk and butter, blend together making sure that it is not too hot, add yeast, which you have melted into the cup of warm water.

Add the above mixture into the dry ingredients, and knead until it is free from lumps. Let dough raise until double in size. In warm place, cover pan with blanket.

Roll onto floured bread board and weigh 3/4 of a pound of dough for each roll. Fill with ground walnuts and poppy seeds. Bake at 350 degrees until the tops are brown. Brush tops with egg yolk and add a little water to egg. This will make them shiny.