Third recipe: ala Anne Kokayo (more Ukranian than Slovak) (see "Nut Rolls #1 and #2" for similarities).

Crumble flour, sugar, salt and oleo like cornmeal. Add 1 cake household yeast. Crumble the cake into the dry mix. Mix all together and add 10 eggs, slightly beaten. Make a well in the center of the dry mixture and add the eggs. Mix as well as possible while adding 1 Cup warm milk. Knead well ( about 8 minutes until a nice smooth ball)

Place in greased bowl in a warm place. Cover with Saran wrap or a towel. Try placing the bowel on a heating pad. Let rise until double ( 2 1/2 - 3 hours)

Put dough on lightly floured board; roll into long shape; cut into 8 oz pieces. let pieces sit for 15 minutes (cover with towel again)

Roll out as thin as possible (same caution as with the others above - not too thin or the rolls will split when cooking. (I'm sorry: this is one of those things that you have to figure out for your self. "Not too thin" varies with the consistency of the dough and the amount of filling added.) Again, roll out as thin as possible; fill; pinch open edges (the long side) pinch edges.

Bake on greased cookie sheet; make 5 slits through the first layer in the top of the roll; brush with a mixture on beaten egg and milk before baking. Bake 25 minures or until disired color; rub with Crisco (Important!!!!) after baking and while hot. Wrap in foil and store in refrigerator.

All of these recipes come from women of Eastern European decent. They were received from their mothers and grandmothers so you will have to experiment with the exact proportions. These recipes come from a time when one added "as much water as an egg would hold" or "kneaded until ready."