Scald milk and cool to lukewarm. Pour ¼ cup of the milk over the yeast and let stand while beating remaining milk with 2¼ cups of the flour to make a smooth dough. Add the dissolved yeast and beat well.
Stir in about 2½ cups more flour. Add melted butter.
Beat eggs and add to above mixture with grated lemon rind. Mix well.
Put in a warm place to rise until doubled in bulk. Roll out on a lightly floured board or cloth to 1-inch thickness. Sprinkle with a mixture of: 1 cup sugar, 1 cup raisins, ½ to ¾ cup ground almonds, 1 teaspoon cinnamon.
Roll up carefully, like a jelly roll, and cut into slices. Place rolls in greased pans (with a cut side down) and let rise ½ hour. Dot the tops plentifully with melted butter.
Bake 10 minutes in a preheated 425° oven. Lower temperature to 375° and bake until rolls are browned. Remove from oven, brush tops with melted butter, and sprinkle with sugar.