DOUGH:

2 c. flour
1/2 lb. butter
2 egg yolks
1/2 c. sour cream
1 tsp. sugar
1 pkg. dry yeast
1 additional cup of flour for kneading

Dissolve yeast in a little warm water. Mix butter and flour together, blending until all flour is in the size of peas. Add egg yolks, sour cream, sugar and dissolved yeast. Mix until well blended. Knead until smooth using the extra flour. Wrap in saran wrap. Refrigerate overnight. Remove from refrigerator about 3 hours before baking.

WALNUT FILLING:

1 c. sugar
4 egg whites
2 c. ground walnuts
1/2 box raisins
1 tbsp. cinnamon
1/2 tsp. ground cloves
1/4 c. rum

Soak raisins in hot water for 15 minutes. Beat egg whites gradually adding sugar, beat until stiff. Add rest of ingredients, mix well. Cut dough into 4 parts, roll each part out very thin. Divide filling into equal fourths. Spread filling on dough. Roll up into jelly type rolls, place on cookie sheet (two rolls per cookie sheet). Bake at 400 degrees for 30 minutes. When cooled, sliced into 3/4 inch slices to serve.