For the raisin rolls, put the flour in a bowl. Make sure that there are no breadcrumbs in it. (Sift if necessary.) Sprinkle with salt.
Crumble the yeast in an extra bowl and mix with sugar until the mixture liquefies. Then add milk, liquid yeast mixture, butter and egg to the flour.
Knead everything into a smooth dough (either by hand or mixer with dough hook). Finally, knead in the raisins.
Then let the dough rise in a warm room, covered, until it has doubled in volume (if you like it faster: preheat the oven to 50 degrees, turn it off and put the bowl inside).
Depending on the time it takes between 50 minutes and 2 hours.
Then knead again and let it rise for another 50 minutes. Then knead again briefly and form into a roll.
Divide into 16 pieces and form into rolls. Place the rolls on a baking tray covered with baking paper and let them rise for another 20 minutes.
Brush the raisin rolls with milk and bake in a preheated oven at 200 °C until the surface is golden brown.