5 c. flour
2 yeast cakes
1 1/2 c. shortening
1 tsp. vinegar
1 tsp. vanilla
1/4 c. sugar
1 tsp. salt
4 egg yolks
1 1/4 c. milk

Dissolve yeast in warm milk to which vinegar is added. Set aside. Sift flour. Add sugar and salt. Rub in shortening. Add egg yolks. Add yeast mixture; add vanilla. Knead well until smooth texture. Cut dough into 4 equal pieces; roll each piece into rectangle about 10 x 14 inches. Spread filling and roll. Place on greased pan with seam down. Place in refrigerator overnight or for a couple hours. Bake at 350 degrees for 40 minutes or until brown.

NUT FILLING:

1 c. sugar
1 lb. ground walnut meats
2 tsp. cinnamon
1/2 c. milk
2 tbsp. melted butter
2 beaten egg whites

Use egg whites leftover from the refrigerator dough recipe. Blend together and heat in double boiler until spreading consistency.

POPPY SEED FILLING:

1 lb. ground poppy seed
1 c. sugar (or 1 c. honey)
2 beaten egg whites
1/2 c. milk

Steam in double boiler.