Nut / Poppy Seed Roll

6 cups flour
2 cups milk scalded
1/4 cup sugar
2 eggs
6 tbl butter
2 packets yeast
1/2 tsp salt

Scald milk, add butter to milk.
Let milk/butter cool to about 115° F (luke warm).
Add yeast and small amount of sugar to liquid let stand until starts to bubble.
Place 5 cups flour, salt and rest of sugar in mixing bowl, stir to distribute salt and sugar.
Add eggs and milk/butter/yeast mix to dry ingredients mix/knead well.
Mix/knead until dough cleans bowl, adding rest of flour as needed.

Place dough in large bowl/pot that has been coated completely with Criso or butter. Place a lid on that has been coated also. Cover bowl/pot with towels and place in a warm location. Let rise until double in size (approx 1 hour). Punch down at let rise again.

Prepare 2 bowls, 1 with melted butter and 1 with beat eggs.

Divide dough in to 6 balls. Place on floured table and cover.

Roll out 1 ball, brush melted butter on dough.
Place filling on dough, roll and seal ends.
Brush top of roll with beaten eggs.
Bake at 350° F until golden brown.
Brush roll with melted butter.
Let stand and cover with flour sack towel until cool.
If storing wrap in Saran wrap after it is cool.

Fillings:
Ground walnuts and sugar
Poppyseed paste/filling
Lekvar (prune butter)
Apricot butter (filling)