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1
Combine the flour, yeast, salt, saffron, and sugar in a food processor.
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2
Pulse the machine on and off a couple of times; add 1 egg and pulse a few more times.
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3
With the machine running, slowly add 3/4 cup of the milk through the feed tube.
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4
Process for about 30 seconds, adding more milk if necessary, a little at a time, until the mixture forms a ball and is sticky to the touch.
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5
Knead the raisins if youre using them into the dough by hand (use a little flour if the dough is too sticky to handle, but no more than is necessary).
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6
Put the dough in a bowl and cover with plastic wrap; let rise until the dough nearly doubles in bulk, 1 to 2 hours.
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7
When the dough is ready, divide it into 18 pieces; use lightly buttered or oiled hands to roll each piece into a round ball, pinching the seam closed as well as you can.
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8
Place the balls on a buttered baking sheet or in buttered muffin tins.
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9
Cover with plastic wrap or a towel while you preheat the oven to 400F, with the rack set in the middle.
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10
Beat the other egg and lightly brush the tops of the rolls with it; sprinkle each with sugar and a tiny bit of the chopped almonds.
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11
Bake for 10 to 15 minutes, until the top is glossy and nicely browned.
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12
Cover with a towel and let cool to room temperature.
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13
Serve within a day.
