Cooking for Daily Living
Old World Saffron Sweet Buns

Start early in the morning or the night before.

3/4 c cool to lukewarm water
1/3 c. shortening, melted, but not hot
1/2 c. sugar
1 tsp yeast
1/2 tsp. salt
1/4 c. prepared saffron liquid (see Preparing Saffron for Baking in the Bread section)
2 1/2 c. flour, or enough to make a very soft kneading dough

Sprinkle yeast into water in a mixing bowl.
Add 1/2 tsp. sugar to start yeast

When yeast has dissolved add shortening, sugar, cooled saffron liquid, salt and flour. Dough must be soft. Knead smooth, cover and keep at “cool room” temperature for several hours or overnight. Then, bring to a warmer spot and knead down often, every hour or less, for at least half a day. When light and squeeky, pinch off small pieces (large walnut size), space 1/2 inch apart on greased pan and let rise to double in bulk.

Bake 12-15 minutes at 375-400°F or ‘til medium brown. Do not over bake. May grease tops, if desired.