POPPY SEED FILLING:

3 or 4 c. ground poppy seeds
1 c. honey
1 c. evaporated milk
2 or 3 eggs
1 c. butter

Boil ingredients for 10 minutes or thick enough to spread. Cool and spread on thin rolled dough.

BASIC SWEET DOUGH:

2 pkgs. instant dry yeast
1/4 c. lukewarm water to dissolve yeast

Add:

1 c. scalded milk, cooled to lukewarm
2 eggs, beaten
1 tsp. salt
1/2 c. sugar
1/4 c. butter
4 or 5 c. flour

Knead into a smooth elastic dough, let rise until double in size, about 1 hour. Roll dough very thin, about 3 feet long and 1 1/2 feet wide on floured plastic sheet. Spread poppy seed filling on rolled dough and roll like as for jelly roll. Place in greased long narrow loaf pans. Let rise for 1/2 hour.

Bake at 350 degrees for 50 to 60 minutes.