Ingredients  

Rolls

• 3/4 cup milk
• 1/2 teaspoon saffron threads or cardamom
• 1 teaspoon plus 1/4 cups sugar
• 1 1/4-ounce packet active dry yeast
• 3 1/2 to 4 cups flour
• 1/2 teaspoon salt
• 1/4 cup unsalted butter softened
• 2 large eggs
• 1/4 cup of sour cream
• 40 raisins

Glaze

• 1 egg
• 1 tbsp water

Instructions 

1. In a small saucepan, heat the milk, 1 tsp sugar and saffron until the milk is bright yellow. Cool to 115 degrees if necessary.
2. Add the yeast to the milk and let sit for 5 minutes, until foamy. Transfer to mixer.
3. Add the 1 1/2 cups flour, salt, remaining 1/4 cup sugar, salt, butter, and eggs to the milk mixture. Blend until moistened.
4. Add the sour cream and mix in.
5. Add an additional 2 to 2 1/2 cups of flour until the dough pulls away from the sides of the bowl.
6. Knead on a floured board until smooth and elastic.
7. Cover and let rise for 2 hours.
8. Lightly grease cookie sheets.
9. Punch dough down.
10. Divide dough into 20 equal pieces.
11. Roll each piece into a 10 inch rope and shape into an S.
12. Place on cookie sheets.
13. Cover and let rise for 30 minutes.
14. Heat oven to 375.
15. Press a raisin into the center of each end of the S.
16. Beat the egg with the water to create the glaze. Brush rolls with glaze.
17. Bake at 375 for 10 to 15 minutes or until golden.
18. Cool on racks.

See more information at https://young-catholics.com/263/st-lucia-rolls-recipe/