Sweet saffron buns

Ingredients for 1 servings:

• ¼ g saffron, ground
• 50 ml water, warm
• 450 g wheat flour, brown, alternatively rye flour
• 1 pinch of salt
• 25 g yeast, fresh
• 80 g sugar
• 225 ml milk
• 1 egg(s)
• Lemon flavor
• 1 egg yolk
• n. B. Sugar granules
• 30 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

Sift the flour into a bowl and add the salt. Then make a well in the center and crumble in the yeast. Melt the butter in a saucepan; do not let it get too hot. In another saucepan, warm the milk and stir in the saffron powder. Whisk the egg and mix it into the warm milk along with the sugar, warm water, melted butter, and lemon flavoring. Fold everything into the flour and mix well with a hand mixer fitted with a dough hook. Once the dough is soft and elastic, cover the bowl with a tea towel and let it rise at room temperature for 1 to 1.5 hours. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit) using top and bottom heat. Shape the dough into 10 to 12 rolls and place them on a baking sheet lined with baking paper. Leave enough space between each roll. Bake the rolls for 20 minutes. In the meantime, set aside an egg yolk and the caster sugar. After the 20 minutes of baking time, brush the rolls with egg yolk and sprinkle with sugar. You can also omit it. Then bake for another 5 to 7 minutes. Tip: Eat warm with plenty of butter. The rolls can easily be frozen.