Blend in 2 eggs, beaten well, the 2 cups milk (cooled), yeast mixture, 1/2 pound (2 sticks) very soft butter and butter and 4 cups (approximate) flour. Knead dough until smooth. Set aside to let rise, covered, 3 hours.

Divide dough into 3 equal parts and roll each into a rectangle. Spread with poppy seed. Roll like jelly roll. NOTE: Bake in French bread or cookie sheet. (Two rolls will fit on a cookie sheet.) Let rise for an hour. (Brush with beaten egg, optional.)

Bake 30 minutes in 350 degree oven or until dark golden brown. Cool and frost with powdered sugar and water glaze. NOTE: Each roll uses 1 can poppy seed (brand used, Solo). Makes 3.