Poppy Seed Roshky

Directions

1. 1

   1 pk Yeast 1/2 c Sugar 1 c Milk, scalded 1/2 c Butter 1/2 ts Salt 1 ts Vanilla 4 ea Eggs, well beaten 4 c Flour

2. 2

   Set aside to cool

3. 3

   To the rest of the hot milk add the butter, sugar, salt and vanilla and stir until the butter has melted

4. 4

   Add the beaten eggs and then stir in the yeast

5. 5

   Sift flour and add gradually, using only enough to knead the dough until it is smooth and elastic

6. 6

   Cover and allow to rise until double in bulk

7. 7

   Roll out on a floured board until quite thin

8. 8

   cut into triangles, spread with poppys seed filling (see recipe below) and shape into cresents by rolling them from the straight end toward