Nut Roll And Poppyseed Roll

• 1/2 c. evaporated milk
• 1 c. water
• 1/4 c. sugar
• dash of salt
• 2 egg yolks, beaten
• 2 egg whites, beaten
• 1/2 c. oil, butter or margarine
• 6 1/2 c. flour, sifted
• 1 pkg. dry yeast
• 3 Tbsp. warm water
• Nut Filling

1. Have milk lukewarm.
2. Mix yeast with 3 tablespoons warm water and add to milk.
3. To this, add sugar, salt, oil, then the egg yolks and egg whites.
4. Add the flour a little at a time.
5. Let rise in a warm place, covered, about 2 hours.
6. Then take 1 ball of dough at a time and roll out 1/2-inch thick on a floured board, being careful not to use a rolling pin very much, just stretch as much as possible with the hands.
7. Spread with nuts or other fillings such as poppyseed, prune or apricot filling.
8. Roll up like jelly roll and place on greased pan.
9. Cover and let rise for 15 minutes. Brush with milk and bake in 400u0b0 oven for 25 to 30 minutes.

milk, water, sugar, salt, egg yolks, egg whites, oil, flour, yeast, water, nut filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727627 (may not work)