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Dissolve sugar, salt, and yeast in warm milk (not hot at all). Let yeast proof 5 to 10 minutes. Add proofed yeast mixture, melted butter, and beaten eggs to the flour. Mix the dough until it is smooth adding flour a little at a time, as necessary, to keep the sides of bowl clean. Cover with plastic wrap and tea towel. Let dough rise until double in size.
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Split dough in three pieces. Roll each piece out into a rectangle. Fill with desired mixture (jarred almond, poppy, prune preserves or Teta Bertha's nut mixture-see recipe). Spread filling over dough leaving about a one inch border. Roll the dough up starting with long side. Make sure you don't roll it too tightly or roll will crack when baking. Make three holes with a fork making sure not to pierce too deeply. Place on cookie sheet leaving enough space between rolls to allow for rising. Let rolls rise at least an hour or until double in size.
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