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saffron rolls
Dec. 2nd, 2013 02:57 pmI promised a friend I would type up what I did to make the yummy saffron bread rolls I baked when she was here the week before last, and I am finally remembering to make time to do so. All measurements are approximate, since I usually don't actually measure while baking, but just use "enough".
Set a cup of white flour in a bowl with a tablespoon or two of dry yeast, stir enough hot/warm water to make it kind of liquidy and set it aside.
put a large pinch of saffron threads in a mortar and pestle along with a tablespoon of white sugar, and grind till it is all even sized yellow powder and there are no visible thread bits remaining. Put that in the bowl with the flour/water/yeast. Put a large tablespoon of rolled oats into the mortar and pestle and grind that to loosen up the bits of sugar/saffron that are stuck to the sides. Add that to the flour/water/yeast/etc. and repeat with another tablespoon of oats. Repeat grinding oats a third time and confirm that there is no longer any trace of saffron/sugar stuck to the mortar and pestle.
To the flour/water/yeast/etc. mix add: two tablespoons honey, 1/4 cup milk powder, pinch of salt, two tablespoons (or more) of butter, two eggs, two cups of water. Stir in white flour, a bit at a time, till the dough is thick enough to knead. Knead it and let it rise an hour. shape rolls into knots by taking 1/4 cup of flour at a time, rolling it out into a log, and tying it in an overhand knot, then tuck one end under, and the other end up through the middle of the knot to make a button (see photo in icon for example). Brush rolls with melted butter and let rest 30 minutes. Bake in a hot oven (175 C) till they are just starting to turn golden brown (not very long--perhaps 10 to 20 minutes???--I just use the nose alarm, rather than watching a clock). I like to brush them with melted butter again at the half way baked point, and once more when they come out of the oven and I move them to a cooling rack.
For those of you who like a list, this recipe used:
white flour (5 to 10 cups?)
water (3 cups?)
freshly ground oat flour (3 to 6 tablespoons)
eggs (2)
butter (several tablespoons between what went into the dough and what went on the outside)
milk powder (1/4 cup)
white sugar (one tablespoon)
honey (two tablespoons)
saffron (large pinch)
salt (small pinch, or just use salted butter)
Edited to add: This recipe turns out to be similar to a saffron, oat, and almond bread I posted some time back. I am not surprised that I repeat myself with techniques that work, nor am I surprised that both of these got people to ask me for the recipe. Nice of LJ to give us tags, so that I can look this up--when I started to type "saffron" in the tags today, it suggested that word in the auto-fill, which told me I had used it before, so I went looking to see when...
Set a cup of white flour in a bowl with a tablespoon or two of dry yeast, stir enough hot/warm water to make it kind of liquidy and set it aside.
put a large pinch of saffron threads in a mortar and pestle along with a tablespoon of white sugar, and grind till it is all even sized yellow powder and there are no visible thread bits remaining. Put that in the bowl with the flour/water/yeast. Put a large tablespoon of rolled oats into the mortar and pestle and grind that to loosen up the bits of sugar/saffron that are stuck to the sides. Add that to the flour/water/yeast/etc. and repeat with another tablespoon of oats. Repeat grinding oats a third time and confirm that there is no longer any trace of saffron/sugar stuck to the mortar and pestle.
To the flour/water/yeast/etc. mix add: two tablespoons honey, 1/4 cup milk powder, pinch of salt, two tablespoons (or more) of butter, two eggs, two cups of water. Stir in white flour, a bit at a time, till the dough is thick enough to knead. Knead it and let it rise an hour. shape rolls into knots by taking 1/4 cup of flour at a time, rolling it out into a log, and tying it in an overhand knot, then tuck one end under, and the other end up through the middle of the knot to make a button (see photo in icon for example). Brush rolls with melted butter and let rest 30 minutes. Bake in a hot oven (175 C) till they are just starting to turn golden brown (not very long--perhaps 10 to 20 minutes???--I just use the nose alarm, rather than watching a clock). I like to brush them with melted butter again at the half way baked point, and once more when they come out of the oven and I move them to a cooling rack.
For those of you who like a list, this recipe used:
white flour (5 to 10 cups?)
water (3 cups?)
freshly ground oat flour (3 to 6 tablespoons)
eggs (2)
butter (several tablespoons between what went into the dough and what went on the outside)
milk powder (1/4 cup)
white sugar (one tablespoon)
honey (two tablespoons)
saffron (large pinch)
salt (small pinch, or just use salted butter)
Edited to add: This recipe turns out to be similar to a saffron, oat, and almond bread I posted some time back. I am not surprised that I repeat myself with techniques that work, nor am I surprised that both of these got people to ask me for the recipe. Nice of LJ to give us tags, so that I can look this up--when I started to type "saffron" in the tags today, it suggested that word in the auto-fill, which told me I had used it before, so I went looking to see when...
