2 envelopes yeast
1/2 cup warm milk
6 cups sifted flour
1 teaspoon salt
1 cup butter or margarine
3 tablespoons sugar
3 eggs
1/2 pint sour cream

Dissolve yeast in milk. Combine flour, salt, butter, sugar, eggs and sour cream. Add yeast and milk mixture. Blend well. Divide dough into four parts and thinly roll out each part as for a jelly roll. Spread with poppyseed mixture, roll and place in a greased pan to rise for 1 hour or until double in bulk. Bake 35-40 minutes at 350 degrees.

Poppyseed Filling:
For above recipe either use two cans of Solo Poppyseed Filling or make your own.

1/2 pound poppyseed
1/2 cup sugar
1/2 cup honey
2 tablespoons butter
3/4 cup milk
1 teaspoon vanilla

Mix poppyseed, sugar, honey, butter and milk. Cook for two minutes. When cool, add vanilla.