Heat 2 lb (1 kg) of the flour in the oven for 30 min. Then, sift it 3 times. Pour it into a bowl, make a well, add 1 tbsp sugar, crumble the yeast and pour on the hot milk.
Wait for the yeast to get activated. Then add the rest of the warm milk, the beaten eggs and melted lard, pinch of salt and the sugar. Knead a dough, sprinkle it with more flour to obtain a smooth, nonstick dough.
Hit it 100 times, then return to the bowl to rise. Put the risen dough on the table that you've smeared with oil ahead of time. Don't knead it at all, just divide it into 9 equal-sized balls.
Stretch them with your fingers and sprinkle with raisins and sugar. Make rolls out of them, place them in an oven dish. Leave them to rise again, smear them beaten egg white and sprinkle with sugar.
Bake for 15 min. at 338°F (170 °C) with both elements on, then bake on just the lower element for 10 min. and finally about 5 min. with both elements again.