• Gather all ingredients before starting the recipe for dough.

Dough

• Mix 1 package Fleischmann’s dry yeast , 1/3 cup lukewarm milk and 1 teaspoon of sugar in a small bowl, stir to combine and set aside for about 5 minutes.
• In a large mixing bowl, combine 3 1/2 cups all-purpose flour, 1/2 lb + 1 tablespoon unsalted butter, 1 pinch of kosher salt , 1 whole egg, the remaining sugar and the dissolved yeast. Add 2-3 tbsp sour cream and knead until the dough comes together, 2-3 minutes. If the dough seems a bit dry, add another tablespoon of sour cream.
  
• Turn the dough onto a floured surface and knead until you can form a smooth round ball, 5-7 minutes
  
• Cut the dough into 4 equal portions, cover with cling wrap and refrigerate 2 hours or overnight.
  

Walnut Filling

• Gather ingredients for the fillings before starting.
• Remove dough from fridge while preparing walnut filling.
• Combine 2/3 cup golden raisins with 1/3 cup dark rum and set aside to soak for about 1 hour. Reserve to use with poppy seed and walnut rolls.
• Place 3 1/2 cups walnuts in a re-sealable plastic bag, seal the bag, and using a rolling pin, break up the whole pieces of walnuts until you have reached a coarse consistency.
  
• Pour walnuts into a mixing bowl and combine 1 1/2 cups powdered sugar, 1 tsp vanilla extract, 1 lemon zest and juice from a half a lemon, 1/3 cup milk with half of the reserved raisins and the rum. Reserve the remaining half of the raisins to sprinkle over poppy seed rolls.
  
• Mix walnut mixture until well combined, set aside.

Assembly

• Preheat oven to 375°F.
• Prepare a large cookie sheet with parchment paper.
• Flour working surface and roll out one ball of dough to a rectangle about 9 x 12 inches
  
• Spread half of the walnut filling on the dough, spreading to within an inch of the edges, then turn the edges on 3 sides over the filling. Top with 1/2 of the reserved raisins. Roll towards you, not away from you.
  
• Roll the dough into a log, repeat with the next ball of dough and the remaining walnut filling,
  
• Place the rolled dough, seam side down, on a cookie sheet, and roll out the next ball.

Poppy seed filling

• Spread the prepared poppy seed filling on the rolled out dough.
  
• Sprinkle the remainder of the reserved raisins on top of the filling before rolling the dough.

Preparation for Baking

• Using a fork, prick holes the length of each roll.
  
• Separate one egg into 2 small bowls and slightly whip the egg yolk and egg white separately.
• Brush the top and edges of each roll with the beaten egg yolk and allow to dry, about 20 minutes.
• When dry, brush the top and edges of the rolls with the beaten egg white.
• Bake in a 375℉ oven for 30 minutes, or until the top of the rolls are a golden brown.