In a large mixing bowl, or using a stand mixer, whisk together yeast, sugar, and milk. Allow to sit for 7-10 minutes, or until there is foam on top.
Add in the butter, vanilla extract, raisins, and eggs. Mix well.
Combine the rest of the dry ingredients in a separate bowl. Once combined, slowly add to batter, thoroughly mixing the entire time. The dough should be a little sticky.
Knead the dough by hand or in a mixer using the dough hook for 3-5 minutes.
Grease a large bowl, and place the dough in the bowl. Cover with a kitchen towel and allow it to rise in the oven with only the light on for ~1 hour, or until it has doubled in size.
When the dough is twice its original size, remove from the oven and punch down on it to release the air. Divide dough into 14-16 even-ish pieces, and shape them into smooth balls.
Grease a 9x13' baking pan, and arrange the rolls in the prepared pan. Cover with foil, and allow to rise for another hour, this time on a countertop.
Preheat your oven to 350 degrees F.