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POPPY SEED ROLLSIngredients: 2 c. milk2 c. water1/4 c. butter or margarine3/4 c. sugar2 Tbsp. salt2 pkg. yeast6 egg yolks2 egg whitesFlourPour boiling water over milk. Let cool, take one cup out, add two tsp. sugar and dissolve yeast. Add all ingredients except flour. Gradually add flour, beat till smooth after each addition. Keep adding flour to make medium soft dough. Let rise until double in size. Punch down, let rise again, then divide into 4 rolls about 1/2" thick and spread with filling. Filling: 1 lb. poppy seeds3/4 c. sugar1 c. raisins1/2 c. walnuts4 stiffly beaten egg whitesGrated rind and juice of one lemonScald poppy seeds with boiling water. Let stand for 1 hour, then chop in food processor. Add sugar, lemon rind, juice, raisins, nuts. Fold in egg whites. Spread on dough and roll like a jelly roll. Let rise until double in bulk. Bake at 300F. until golden brown.