Scald milk. If you are using dry yeast, reserve ¼ cup of milk and add butter to the balance. If you're using fresh yeast, add butter to the total quantity of milk. Let cool.
Add eggs and sour cream.
Crumble fresh yeast in the sugar and let stand until liquified. (Dissolve dry yeast in the warm milk you've been saving. Stir in sugar.) Add yeast blend to first mixture.
Add the salt and 4 cups of flour and beat well. Place in the refrigerator overnight.
In the morning remove and let dough rise in a warm place until doubled in bulk. Punch down and add remaining 1 cup of flour.
Knead well on a lightly floured board. Roll out in thin sheets and cover with sugar, cinnamon, nuts and raisins in whatever quantity best suits your family's tastes. Roll up like a jelly roll. Cut into 1-inch slices and lay pieces flat on a greased baking sheet or in muffin pans. Let rise in a warm place until doubled in size.
Bake in a preheated 350° oven about 30 minutes. Frost with a glaze of water and powdered sugar.