Thursday, December 9, 2010

"Grandmother's Saffron Rolls"

I made these rolls for a presentation on Christmas in Sweden for Eli's second grade.  They were a hit.  I left the saffron out, since it costs $20-22/jar.  Saffron comes from a crocus.  So next spring -- save the centers of your crocus and you can cook with them in the winter!  I got the recipe from a Swedish cookbook Mom has.  I have clarified one part of the instructions below.

45 rolls
Oven temp 450
Convection 400

3 T margarine/butter
2 C milk (I used powdered)
2 T active dry yeast
1 t salt
2 t sugar
6 1/4 C flour
1/8 t saffron
1 sugar cube or 1 t cognac
1/2 C margarine/butter, softened
2/3 C sugar
1 egg

Brushing and garnish:
1 egg, lightly beaten
Pearl sugar, if desired

Melt the butter in a saucepan.  Add the milk and heat to 100.  If using active dry yeast, heat to 115.  Crumble the yeast in a large bowl and add some of the milk, stirring until dissolved.  Add the remaining liquid, salt, sugar, and enough flour so the dough no longer sticks to the sides of the bowl (about 5 cups).  Sprinkle with a little flour, cover, and let rise until doubled, about 1 hour.

Crush the saffron with the sugar cube in a mortar or mix with the cognac.

Beat the butter and sugar until light and fluffy.  Add the saffron and the egg.  Knead this mixture into the dough.  Add the remaining flour, reserving a little for later.  Form into shapes.  Place on a greased or parchment-lined baking sheet.  Cover and let rise until almost doubled.

Brush with beaten egg and garnish with raisins and pearl sugar.  Bake on the center oven rack for 8-10 minutes, until golden on top.

If you don't have them touch, you'll have a nice crust on each roll.

1 comment:

Annie said...

Emily, is that where saffron comes from? Crocus flowers? Mom