Warm milk to 90-100 degree F. Melt butter to 90-100 degree F. Crack and beat up a room temperature egg. Combine all ingredients into a bowl or a standing mixer.
Add dry ingredients to mixture: flour, sugar, salt, yeast and raisins. Use a dough hook to mix the dough if using a standing mixer. Or knead the dough with hand.
Dough should not be sticky. When touch with fingers, a large clump of dough should not stick to fingers. Add more flour to dough if dough is sticky. A lot of factors (humidity, temperature, size of egg etc) can make the dough more or less wet, so the amount of flour needed may differ.
Lightly butter large bowl (bowl must be twice or three times larger than dough) and bring dough to bowl. Cover with cloth, and let it rise for an hour, preferably in a warm spot.
Dough should rise to ~2-3 times its original size.
When dough has risen, use a rolling pin to flatten out dough into a 15"x12" rectangle.