Roll the dough on a silicone baking mat into a rectangle of 32x21 cm / 12.5x8 inches. Alternatively, roll the dough out on a lightly floured work surface
If at any point the dough is too warm and sticky, chill it instead of adding more flour
Pop the rolled out dough into the freezer to chill for 3-5 minutes before cutting. Once the dough is nicely chilled slice it up from the shorter end using a sharp knife or pizza cutter. You will be able to make 14 slices, so one slice will be 21cm / 8 inch long and 2.3cm / 0.9 inch wide
Grab one of the slices, gently pull it to about 30cm / 12 inches with your hands, then start rolling it up tightly from one side, then on the other side as well into an S shape
Continue with shaping the rest of the dough. Place each S shape dough onto parchment paper leaving enough space in between them as they rill rise
Now onto second proofing. Cover the buns with a kitchen towel and let them about double in size. This will take anywhere between 1-2hour depending on the temperature of your kitchen
Once you are happy with the second rise, whisk one egg with a splash of water and apply egg wash very gently using a brush. Finally, press 1 raisin or dried cranberry on each side of the S shape dough and bake!
During the end of the second rise pre-heat your oven to 190C / 374F, then once bun dough has nicely risen, place it into the oven, lower the temp to 180C / 356F and bake for about 12 minutes.
The buns should get golden brown and the bottom should be well baked. Pleaes focus on texture, as opposed to baking it exactly for 12 minutes as you might need slightly more or less time depending on the oven
Melt a small amount of butter and brush the buns while they are hot
Serve the buns shortly after they are baked, store any leftover in air tight container