rolls are made from a delicious egg bread which is infused with
saffron. The purple saffron crocuses must be picked at dawn and
then the three red threads must be stripped from each flower. It
takes about one hour to strip about 1,000 crocus flowers. Saffron
can cost up to $3,500 per pound and must be harvested from about
¾ cup fat-free milk, warmed to 110°
package rapid-rise active dry yeast
tablespoons canola oil
machine method: After heating the milk, steep
for 10 minutes. Strain milk into the bread machine
along with yeast, honey, eggs, oil, salt and flour. Set on
dough, large cycle. When complete go to step 4.
method: After heating milk, steep the saffron for 10
Strain milk into a large bowl. Add yeast and
in eggs, oil and salt. Stir in enough flour to
make a soft dough, then turn out onto a
floured board. Knead
until the dough is smooth and elastic.
3. Set in an oiled
bowl, turn once to coat with oil. Turn
When you can feel the heat on your hand, turn the
off. Cover dough and let rise until double, about 1 hour.
4. Punch dough down and cut into 12 pieces. Form rolls
each piece of dough inside out to form smooth rolls.
on a baking sheet.
5. Brush rolls with
melted butter and set back in the warm oven
the rolls have doubled or for about 45 minutes.
6. Bake in a
oven 25 minutes. Serve with
and your favorite jams.