Instructions: A recipe attributed to "Austria, Hungary, Rumania" in _Breads of the World_

"A very versatile dough that makes a fine, delicate and flavorful bread. My mother-in-law uses it for many different types of coffee cakes or just plain rolls.

"For example, she puts the dough into a loaf pan and pokes about 2 cups of halved Italian plums or the same amount of pitted cherries into the dough.

"This recipe makes 2 rolled up coffee cakes filled with apricot butter or _lekvar_; or you might want to use prune butter or perhaps a cinnamon-and-sugar mixture as a filling."

Yield: 2 small loaves or 20 rolls.

Can be frozen.

Note 1: or _lekvar_ or prune butter for filling

Preheat the oven to 375F.

Dissolve the yeast in the lukewarm water.

In a large bowl, beat the butter, egg yolks, sugar and salt together, then add the sour cream and the yeast mixture and blend in the flour until you have a dough.

Now turn the dough out onto a lightly floured work surface and knead until shiny and smooth but still soft.

Place the dough in a large buttered bowl, cover with a towel and let rise until doubled in bulk. This should take about 1 hour.

After the dough has doubled in bulk, return it to the work surface and knead for a couple of minutes. Then divide into 2 pieces of equal size. With a rolling pin, roll each piece into a rectangle, about 8" wide by 14" long, and spread 1/2 cup apricot butter evenly onto each rectangle. Roll up in jelly-roll fashion and place in two small (8" by 4")

buttered loaf pans.

Cover with a towel and let stand in a warm place to rise for about 30 minutes. Brush with the beaten egg before placing in the oven.

Bake in the oven until light brown, about 35 to 40 minutes. Let cool, wrapped in a towel.

This recipe will also be enough to make about 20 rolls.

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