Saffron Rolls
Servings Prep Time
12rolls 30minutes
Cook Time Passive Time
25minutes 3hours
Servings Prep Time
12rolls 30minutes
Cook Time Passive Time
25minutes 3hours
Ingredients
Instructions
  1. Steep the saffron in the hot water for 10 to 15 minutes.
  2. Meanwhile, combine milk and butter in a saucepan, heat until the butter is melted.
  3. Cool, then add lemon peel.
  4. Sprinkle the yeast into the milk mixture when lukewarm, let stand for 5 minutes to dissolve.
  5. Add the sugar, nutmeg, 2 cups flour and the saffron mixture. Beat until smooth.
  6. Stir in the raisins and another 1/2 cup of flour.
  7. Cover with a damp towel and let rise in a warm place until doubled in size.
  8. Punch down and knead on a lightly floured board until smooth.
  9. Shape into rolls and place in a 9×13 greased casserole dish.
  10. Cover with a damp towel and let rise until doubled.
  11. Bake in a 350 degree oven for around 20 minutes or until rolls are lightly brown.
  12. Cool for 10 minutes in pan before turning out on a wire rack to finish cooling.
  13. Cool completely before pulling apart.
Recipe Notes

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.