School Raisin Buns

In warm milk, add a teaspoon of sugar, a teaspoon of flour, and the yeast, mix well, and let sit for 10-15 minutes until frothy.

In a small bowl, whisk together the egg, sugar, salt, and butter. Pour in the milk and yeast mixture. Add the sifted flour and raisins, then knead a soft dough by hand.

Lightly oil a clean bowl and transfer the dough into it. Cover with plastic wrap and place in a warm spot until doubled in size.

Once risen, divide the dough into 6 portions, shape them into smooth rounds, and place them in a greased or parchment-lined baking pan. Cover with a towel and proof in a warm place for another 40-60 minutes.