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In a medium saucepan, heat the milk over low heat until lukewarm. Add the yeast and saffron and whisk until combined. Remove from the heat.
In a stand mixer fitted with the dough hook attachment, combine the flour, sugar, and salt. Add the milk mixture and eggs. Knead on medium-low for 10 minutes. Add the butter and knead on medium for 5 minutes more, or until the dough is very elastic and somewhat moist. Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let rise in a warm spot for about 1 to 1 ½ hours, or until doubled in size.
Once the dough has doubled in size, preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
On the same lightly floured surface, divide the dough into 16 equal pieces and roll out each piece into a thick strand. Roll the ends of each strand toward the middle in opposite directions to form an “S” shape. Arrange the buns on the prepared baking sheets, cover with a tea towel, and let rise for 30 minutes.
Decorate the buns with raisins, if using. Bake, 1 baking sheet at a time, for 10 to 12 minutes, or until golden brown. While still warm, brush the tops with the melted butter then dip in granulated sugar to cover.
These buns are best eaten while they are still fresh, on the day they were baked.