1/2 tsp Saffron
3 tsp hot water
envelopes active dry yeast
3/4 cup warm (105F) water
1/4 cup sugar
2 tsp melted butter
1/4 tsp sugar
cup scalded milk
1/3 cup butter
1 tsp salt
4 cups sifted flour
1 1/2 cup combination currants, candied fruits,
nuts, or raisins
Soak saffron in hot water for about
1 1/2 hours. In large bowl, dissolve yeast and 1/4 tsp. sugar in warm water. Mix milk, remaining sugar, butter, and salt;
Add the egg, milk mixture, and saffron
to the yeast; beat till smooth. Sprinkle dried fruit with 2 Tsp of flour, mix until evenly coated. Mix rest of flour with
yeast mixture. Fold in dried fruit. Turn on well-floured surface; knead till smooth, about 12 minutes.
Place in greased bowl, turn once.
Let rise in a warm place until doubled, about 1 hour.
Preheat oven to 400F. Knead dough
twice. Divide into 24 pieces; form into small buns. Place on greased cookie sheet. Cover, let rise till doubled, about 30
minutes. Bake 10 minutes, then reduce heat to 350F, bake 10 minutes. Brush tops of the buns with melted butter and bake additional
Yields: 2 dozen