Whenever we go to Calumet, Michigan, Daddy stops to buy us saffron bread or saffron rolls. Often he buys extra and brings some home to freeze until Easter. My rolls are not quite as pretty as the ones he buys, but they sure taste great!
1cupraisinssoak in warm water 10 minutes and drain
Steep the saffron in the hot water for 10 to 15 minutes.
Meanwhile, combine milk and butter in a saucepan, heat until the butter is melted.
Cool, then add lemon peel.
Sprinkle the yeast into the milk mixture when lukewarm, let stand for 5 minutes to dissolve.
Add the sugar, nutmeg, 2 cups flour and the saffron mixture. Beat until smooth.
Stir in the raisins and another 1/2 cup of flour.
Cover with a damp towel and let rise in a warm place until doubled in size.
Punch down and knead on a lightly floured board until smooth.
Shape into rolls and place in a 9x13 greased casserole dish.
Cover with a damp towel and let rise until doubled.
Bake in a 350 degree oven for around 20 minutes or until rolls are lightly brown.
Cool for 10 minutes in pan before turning out on a wire rack to finish cooling.
Cool completely before pulling apart.
Instead of forming rolls, roll dough into bread shape. Let rise until doubled in covered, oiled bread pan. Bake at 350 degrees for about an hour. The bread will sound hollow when thumped on the bottom.