4 : Eggs
2 : c Sugar
2 : Sticks butter
4 : (1-oz) squares chocolate;
0: Soften yeast in lukewarm milk
1: Cream butter, add sugar gradually, beating until light and fluffy
2: Add egg yolks, and beat
3: Add uyeast-milk mixture and heavy cream;blend
4: Sift together flour and salt and add to egg yolk mixture
5: Knead until the dough no longer sticks to your hands
6: (this can be done in a mixer with a dough hook too
7: )Put the dough in a greased bowl, cover and let rise until doubled in bulk
8: Divide dough into 7 balls
9: On a floured surface, roll each ball into a rectangle 1/4" thick
10: Spread with your favorite filling and roll up as you would a jelly roll
11: Place the rolls on a greased cookie sheet(1 roll per pan), cover and let rise until doubled
12: Bake at 325 F for 30 minutes
13: Filling: After you roll out the dough, brush with melted butter then mix poppyseeds and sugar together and spread over the dough
14: Drizzle with melted butter to which some vanilla has been added and then roll up
15: From *Prodigy's Food and Wine Bulletin Board, from Linda Karner
16: -tnxc18b From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini