Saffron (1 gram)

(1 gram)

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Saffron Known for being the most expensive spice in the world, this spice has a distinctive tenacious aroma and a penetrating, bitter, but highly aromatic taste. For flavor and a brilliant gold color just add a small amount to a large dish. Spain uses this spice as a key ingredient in fish and rice dishes. It is used in France with fish, notably in bouillabaisse, and Italy in risotto. Saffron is also used in England to make saffron cakes.
Saffron Bread Rolls
This recipe will make about 10 bread rolls
2 cups milk
2 teaspoons butter
teaspoon saffron threads
4 cups all-purpose flour
4 teaspoons granulated sugar
1 teaspoon salt
3 tablespoons warm water
1 tablespoon dried yeast
1 egg
Heat milk, butter and saffron for a few minutes (no need to bring to boil just until butter is melted); remove from heat and let cool.
In small cup mix dried yeast, warm water and 1 tablespoon of sugar. Set aside for a few minutes to allow it to rise. In the mean time combine flour, sugar and salt in a mixing bowl.
Add the yeast mixture to the flour mixture; slowly add the cooled milk.
Knead the dough until smooth (about 10 minutes).
Put the dough in a greased bowl; cover with plastic wrap or a cloth. Allow the dough to rise for about 2 hours until is has doubled in size. Divide the dough into 10 balls and place on a greased pan.
Bake in preheated oven at 425F for the first 10 minutes, than lower the temperature to 350F and bake for 10 more minutes.