Instructions: In a large mixing bowl, place flour. Cut in butter with a pastry blender or fork until crumbly. Make a well in the center of flour mixture and pour in milk. Sprinkle sugar and yeast over milk, stir, and let stand until foamy

(about 5 minutes).

With 2 spoons mix together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (5 to 10 minutes). Add egg yolks and 2 tablespoons sour cream and beat to form a light dough. If dough is too stiff, add the remaining 2 tablespoons sour cream.

Turn dough out onto a floured board and knead until smooth and elastic (5 to 10 minutes). Cover with a tea towel and let stand in a warm place 30 minutes. Prepare fillings and set aside. Preheat oven to 350 degrees.

Divide dough into 4 equal portions. With a floured rolling pin, roll out 1 portion into a rectangle the thickness of a matchstick. Spread half of the Walnut-Apricot Filling on surface of dough. Starting with a long side, roll up jelly-roll fashion, tucking in ends. Repeat with remaining dough, using remaining Walnut-Apricot Filling on 1 rectangle and dividing Poppy-Seed Filling between other 2 rectangles. Place rolls on 1 or more baking sheets.

Crack the whole egg into a small bowl and beat well; brush on tops of rolls, then prick rolls in a few places with fork tines or a needle. Let stand 20 minutes, then brush with egg again. Bake until golden (30 to 45 minutes). Let cool on wire racks.

Serving Ideas : To serve, cut into slices about 1" thick.

NOTES :

Yield: 4 rolls.

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