In a bowl mix together saffron and hot water. Set aside for 10 minutes.
In another bowl mix together flour, sugar, yeast.
Add the butter, curd, saffron water and milk and mix to form a soft dough.
Transfer to counter and knead it for 10 minutes until soft and elastic.
Place in an oiled bowl, cover with cling film and set aside until double in volume.
Take it back to counter and punch the dough down.
Divide into six equal portions.
Roll each portion into a 15" long rope.
Curl the ends toward the centre forming an S shape.
Place two raisins in the centre of each roll.
Cover and let it prove for 20 - 30 minutes.
Preheat oven to 200°C.
Give milk wash to the rolls and bake them in the oven for 20 minutes or until the top is golden brown.
Remove from oven and place them on a wire rack to cool.
Enjoy them warm.
