1. In a small bowl, mix together the yeast, water and sugar. Set aside. 2. In a large bowl, mix the flour, salt and cold butter with a pastry cutter or by hand. 3. Make a well in the center and add the egg yolks (save the whites!), sour cream, and yeast mixer. You will know that you yeast has "bloomed" properly if it has formed a frothy dome on top. This has 100% to due with the water temperature. 4. Mix this together until it forms a dough ball. 5. Remove dough from bowl and clean bowl. Grease clean bowl and place dough back inches Cover with a tea towel and put in a warm spot while making filling. I just toss it in the microwave or the oven and it rises just fine. 6. To make the filling: 7. Place all the filling ingredients in a heavy bottom saucepan and heat to a boil over medium-low heat. Stir constantly. This takes about 20 minutes, but don't leave it because it will scorch. 8. Pore into a clean bowl and put in the refrigerator until completely cool. I cheat by put it in the freezer and stirring it every 15 or so minutes. 9. When the filling has cooled, divide risen dough into four balls. 10. Roll them out on a lightly floured surface into 12"-15" squares. You can set them aside stacked on each other while you are filling them to save room. 11. Spread them with a even layer of poppy seed filling about 1/2" from the edge. Roll them loosely into logs and place on cookie sheets. 12. Let them sit for 20 minutes to rise a little. 13. Preheat oven to 425F. 14. Rolls with beaten egg white. 15. Bake for 25-30 minutes. 16. Cool on wire racks and slice into 1/2" slices. 17. Enjoy! ---------------------------------------------------------------------------
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