Soak the raisins in warm water and set aside. Proof the yeast in the milk. Mix the flour with the sugar, then add the proofed yeast and milk, and mix together. Add the salt, the egg, the butter and the splash of vanilla and knead together into a supple dough. Cover and proof until doubled in size.
In the meantime, mix the pudding with half the required amount of liquid on the package. Stir in the sour cream.
Place the slices, cut side down on a silicone mat or parchment paper on a baking sheet. Cover and proof for at least twenty minutes or until the dough is puffy. Heat the oven to 350F and bake the rolls golden brown in 25 minutes or until done.
Mix the apricot jam with the warm water and brush the rolls when they come out of the oven. Brush them again when they've slightly cooled. Serve warm if possible.