A sweet and savory breakfast roll.

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Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
9 hrs 35 mins
total:
10 hrs 40 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/2 cup boiling water, saffron, and 1 pinch salt in a small bowl; steep for 8 hours to overnight.

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  • Crumble yeast into a small bowl; add 1/4 cup warm water and 1 pinch sugar.

  • Mix 1 cup sugar, 1 1/2 teaspoon salt, and nutmeg in a large bowl.

  • Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Remove from heat; allow to cool for 5 minutes.

  • Beat saffron water, scalded milk, shortening, lemon extract, and lemon zest together in a bowl. Add eggs; stir to combine.

  • Pour yeast mixture and milk mixture into sugar mixture; mix well. Add flour 1/2 cup at a time; mix after each addition until incorporated. Stir in raisins and currants. Knead dough well; transfer to a greased bowl and cover with plastic wrap. Allow dough to rise until doubled in size, 1 to 2 hours.

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12-inch baking pans.

  • Turn dough out onto a lightly floured surface; divide in half. Form each half into 12 equal balls; arrange in prepared baking pans. Allow dough to rise again, 30 minutes to 1 hour.

  • Bake in the preheated oven until golden, about 30 minutes.

Nutrition Facts

307 calories; protein 6.9g 14% DV; carbohydrates 52.1g 17% DV; fat 8.1g 12% DV; cholesterol 17.5mg 6% DV; sodium 168.1mg 7% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/04/2020
I made this with a blend of Durham and all purpose flour. The dough has a soft, pillowy texture and lends itself very well to either savoury, cheesy or sweet additions. Well worth the small effort of soaking the saffron the night before. Read More
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