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1 cake yeast
1/2 cup butter
2 cups milk
1 tsp salt
6 cups flour
1/2 cup sugar
1 tsp vanilla or lemon extract
3 egg yolks

Raise yeast in a 1/2 cup of warm milk with a 1/4 teaspoon of sugar for 10 minutes.  Sift flour once, measure and sift again with salt.  Cream butter and add sugar.  Cream well.  Beat egg yolks, one at a time.  When yeast is raised, add to creamed mixture.  Add flour alternately with remaining milk (1 1/2 cups).  Add extract.  Let rise, about 2 hours or until dough is doubled.

Roll the dough out on a floured board to about 1/2 inch thick.  Place it on an oblong sheet.  Spread with filling (nut or poppyseed).  Roll it up, like a jelly roll, lengthwise.  The roll should be about 4 inches wide.  Place this roll onto a greased long pan.  Let it rise again, about 30 minutes.  Bake it at 400F for 15 minutes.  Reduce the heat to continue baking for 45 minutes in a moderate oven.

Submitted by Vera Howe and Ruth Kolarik