Nut and Poppy Seed Rolls (May, 1972)

• 4 cups flour
• 2 tablespoons sugar
• 1 pinch salt
• 12 lb margarine
• 1 cake yeast, small size
• 4 egg yolks
• 12 pint sour cream
• 12 teaspoon sugar
• warm milk, just a little
• 1 lb nuts, ground
• 1 12 cups sugar
• 5 ounces milk
• 1 lb poppy seed
• 1 12 cups sugar
• 5 ounces milk

1. DOUGH.
2. In a large bowl, sift flour, sugar and salt; mix with margarine (like pie crust).
3. Beat egg yolks and add sour cream; add to flour mixture.
4. Combine yeast with a little warm milk and 1/2 teaspoons sugar.
5. After yeast has dissolved, add to flour mixture.
6. Knead to a soft dough; divide into 5 balls; wrap individually and place in refrigerator overnight.
7. FOLLOWING DAY:.
8. Mix ground nuts, sugar and enough milk (canned or regular) to make a paste.
9. Mix poppy seed, sugar and enough milk to make a paste.
10. Take dough balls out of refrigerator and roll each into a rectangle.
11. Spread with either nut or poppy seed filling.
12. Roll up and place on greased pan, cover and let rise a about 20 minutes.
13. Bake at 350 degrees for about 30-40 minutes.

flour, sugar, salt, margarine, cake yeast, egg yolks, sour cream, sugar, warm milk, nuts, sugar, milk, sugar, milk

Taken from www.food.com/recipe/nut-and-poppy-seed-rolls-may-1972-409989 (may not work)