Saffron Rolls

These 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 70,000 flowers.

Braided Bread

    ¾ cup fat-free milk, warmed to 110°
    8 saffron threads
    1 package rapid-rise active dry yeast
    ¼ cup clover honey
    2 large eggs
    2 tablespoons canola oil
    1 ¼ teaspoons salt
    4 cups all-purpose flour
    Oil for bowl

1.  Bread machine method: After heating the milk, steep
     saffron for 10 minutes. Strain milk into the bread machine
     pan along with yeast, honey, eggs, oil, salt and flour. Set on
     sweet, dough, large cycle. When complete go to step 4.

2.  Hand method: After heating milk, steep the saffron for 10         
     minutes. Strain milk into a large bowl. Add yeast and honey.        
     Beat 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 oven on
     to 200°. When you can feel the heat on your hand, turn the
     oven off. Cover dough and let rise until double, about 1 hour.

4.  Punch dough down and cut into 12 pieces. Form rolls by
     turning each piece of dough inside out to form smooth rolls.
     Place on a baking sheet.

5.  Brush rolls with melted butter and set back in the warm oven
     until the rolls have doubled or for about 45 minutes.

6.  Bake in a preheated 350° oven 25 minutes. Serve with
     butter and your favorite jams.

     Makes 12 rolls