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.

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