2 yeast cakes (or 2 packages dry yeast)

2 sticks margarine

2 eggs, beaten

2 tablespoons salt

1/4 cup sugar

2 1/2 cups milk (or more if necessary)

Knead all together until well blended as for bread dough. Let rise double in bulk in warm place. Punch down, let rise once again. Turn out on floured board, separate into 8 to 10 portions. Let rise until light. With rolling pin flatten enough to place about 1 cup of filling in center of each mound of dough. Bring dough up over mound and pinch together to shape a round ball. Let rise about 1/2 hour with filling then carefully roll out as thin as you want it. Place on cookie sheet. Bake until golden brown then butter on both sides. Rounds should be about 14 inches in diameter or as thin as you like them.

Filling:

Fried cabbage or potato and cheese