Nut And Poppy Seed Rolls

• 4 c. sifted all-purpose flour
• 1/2 lb. butter
• 1 tsp. salt
• 2 egg yolks
• 2 egg whites
• 2 cakes yeast
• 2 Tbsp. sugar
• 1 scant c. water

1. Crumble yeast into cup and add sugar and lukewarm water.
2. Let stand while mixing butter and flour.
3. (Use hands or pastry blender.)
4. Blend in butter as for pastry until mixture is texture of coarse cornmeal.
5. Make a "well" in center of mixture and drop in unbeaten egg yolks.
6. Add yeast mixture at the same time and mix dough thoroughly until dough leaves the sides of the bowl.
7. Mix for 5 minutes.
8. Place dough on lightly floured board and cut into 4 pieces and let rest while making filling.
9. (Resting makes it tender.)
10. When filling is made, roll one part of the dough as thin as possible into a 15-inch circle.
11. Spread circle with thin layer of filling.
12. Roll it up like a jelly roll.
13. Place rolled dough on lightly greased pans, 15 x 15-inch.
14. Brush tops with egg whites and let rest for 20 minutes.
15. Bake at 425u0b0 for 30 minutes until brown.

flour, butter, salt, egg yolks, egg whites, cakes yeast, sugar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993024 (may not work)