2    ENVELOPES ACTIVE DRY YEAST
1/4 c  LUKEWARM WATER
1 tb SUGAR
1 cn EVAPORATED MILK WITH ENOUGH
-WATER ADDED TO MAKE 2 CUPS
3/4 c  BUTTER
3/4 c  SUGAR
2 ts SALT
4    EGG YOLKS PLUS ONE WHOLE EGG
-SLIGHTLY BEATEN
1 ts GRATED LEMON RIND
6 1/4 c  SIFTED FLOUR
SOFTENED BUTTER AS NEEDED
Topping
1 c  Flour
1/2 c  Sugar
1/4 c  Butter or margarine
Poppy Seed Filling
1 cn Poppy Seeds
1/4 c  Vanilla Crumb Wafers
1/4 c  Pecan Meal Or Finely Chopped
-Pecans
1/3 c  Honey
Cream Cheese Filling
8 oz Cream Cheese
2    Egg Yolks
1/4 c  Sugar

Grated Rind Of One Lemon

In a small bowl dissolve yeast in warm water. Sprinkle with 1 tbsp sugar
and let stand. Scald milk in sauce pan. Remove from heat and stir in
butter and 1/2 cup sugar. Cool to lukewarm. Add salt and egg yolks. Combine
milk mixture to yeast in large bowl. Bit by bit add the flour until all has
been used. Knead dough on lightly floured board until glossy. Place in
bowl, cover to let rise in warm place (80) until doubled in bulk about 1
hour. This dough will not be quite as stiff as a roll dough. Now using a
tablespoon take egg-sized bits of the dough and roll into balls on the
floured board. Place on greased baking sheet about 1 inch apart. Brush
each with softened butter. Let rise again. covered until light. Make an
indentation in each, large enough to hold 1 tsp of fruit filling. Sprinkle
fruit with some of the topping. Bake at 425 for 15 minutes. Remove from
oven. Brush with softened butter immediately. Cool kolaches on wire rack.
Makes about 3 1/2 dozen.

Topping: Mix all ingredients together in mixer until the consistency of
cornmeal.

POPPY SEED FILLING: Mix well. Place by teaspoon full into kolache
indentations.

CREAM CHEESE FILLING: Beat all ingredients together and place by teaspoon
full i indentations.