Making Morning Dutch Raisin Rolls is a rewarding process that fills your home with the irresistible scent of fresh baking. Follow these step-by-step instructions for perfect results:

1. Prepare the Yeast Mixture:
   • In a small bowl, combine the warm milk and sugar. Stir until the sugar dissolves.
   • Sprinkle the yeast over the milk mixture and let it sit for about 5-10 minutes, until it becomes frothy and bubbly.
2. Mix the Dough:
   • In a large mixing bowl, combine the flour and salt.
   • In another bowl, whisk together the eggs, melted butter, and vanilla extract.
   • Make a well in the center of the dry ingredients and pour in the egg mixture and the yeast mixture. Mix until a dough begins to form.
3. Knead the Dough:
   • Transfer the dough to a floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
4. Incorporate the Raisins:
   • Drain the soaked raisins and gently fold them into the dough, ensuring even distribution.
5. First Rise:
   • Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1-2 hours, or until it doubles in size.
6. Shape the Rolls:
   • Punch down the risen dough to release the air. Divide it into 12-16 equal pieces.
   • Shape each piece into a ball and place them on a baking sheet lined with parchment paper, leaving space between each roll.
7. Second Rise:
   • Cover the rolls with a cloth and let them rise for another 30-45 minutes.
8. Bake the Rolls:
   • Preheat your oven to 375°F (190°C).
   • Brush the tops of the rolls with a little melted butter or milk for a shiny finish.
   • Bake in the preheated oven for 15-20 minutes, or until golden brown.
9. Cool and Serve:
   • Remove the rolls from the oven and allow them to cool on a wire rack for a few minutes before serving.