1/4 c. butter
1 tsp. salt
1/4 c. sugar
1 c. water, boiling

Stir and let stand until lukewarm (105-115 degrees) or heat in microwave to this temperature.

Add:

1 pkg. dry yeast

Then add:

1 egg, slightly beaten
3 c. flour

Dough will be sticky. Put in a warm place (covered) and let rise until about double in volume. (It rises in about an hour.)

Grease hands so dough doesn't stick and roll dough on floured board to size of 13 x 18 inch (or slightly larger). You want it to be double the size of a 9 x 13 inch pan. Slip half of dough into greased 9 x 13 inch pan. (Let other half lay over edge of pan.) Spread 1 can (12 ounce) Solo filling (almond, poppy seed...) over. Lay other half of dough over. Pinch edges to seal.

TOP WITH:

1/2 c. flour
1/2 c. sugar
Enough butter to make dough crumbles (about 1/4 c.)

Let dough rise again until light. Bake at 325-350 degrees about 1/2 hour or until light brown.