In a large mixing bowl, add the yeast.
Pour the pandan juice and stir lightly.
Next, add the sugar, milk powder, flour and salt.
Knead on medium speed for 2 minutes (with a dough hook attachment) until the dough comes together.
Add the butter and continue to knead until the butter gets fully incorporated into the dough and the dough turns stretchy. This should take approximately 15 minutes on medium high speed.
Form the dough into a ball and place it in a large, greased bowl.
Cover the bowl with a kitchen towel or cling wrap and place it is a warm place to proof. This should take approximately 1 hour depending on the surrounding temperature.
Press the proofed dough to release air bubbles.
Turn the dough onto a lightly floured surface and divide it into 3. Roll each section into rectangles measuring approximately 9 inches by 6 inches.
Divide the raisin into 3 and sprinkle them onto the rolled dough (one portion of the raisins for each dough roll).
Roll the dough into a tight rolls, tuck the ends underneath and pinch the sides.