Saffron Bread rolls is a great bread to surprise your friend and family with. They have a compact crumb, and it tastes great with butter and jam. Special homemade apple jam. You can even fill Saffron bread rolls with jam, chocolate, or even ham and cheese.
Now just as many of the commercial saffron buns that are sold in grocery shops, one might be tempted to use turmeric or other color agents. And yeah we get it! saffron is expensive. Actually the most expensive if you count the weight to the price ratio. But st Lucy’s day is only once a year, so we urge you to get the real deal.
They’re pretty straightforward to make, and you can let the kids in on the action. Our kids particularly love the part of rolling them up. To get this shape I usually shape the dough into a round boule and flatten it out with a rolling pin. Just like a pizza shape. From there on I cut it into slices, again just like a pizza. Roll up each of the slices starting from the outside towards the center. If you want you can glue the center on to the roll with a bit of egg, easy peasy! So grab the ingredients and let’s get on with the baking.
Saffron bread rolls
- standing mixer
- Kitchen scale
- measure cup
- 50 g butter
- 5,5 dl full-fat milk
- 25 g fresh yeast
- 1 tbsp sugar
- 1 tsp salt
- 1000 g flour
- 1,5 tsp of saffron
- 50 g oats
- 1 dl Water
- 1 egg
- 8 tbsp poppy seeds (or sesame seeds)
- Weigh up the oats in a bowl.
- Add the water.
- Cover and leave to rest for one hour in the fridge.
- Combine the milk and saffron in a nonstick pot.
- Heat up slowly while stirring. Do not let the milk boil.
- Add butter and stir until the butter has melted.
- Leave the milk to cool when the milk has absorbed the color from the Saffron.
- Add all ingredients to your mixer (except topping).
- Knead for 15 minutes on low speed with the dough hook attached. If you mix by hand go for 25 minutes.
- Leave the dough to rise in a bowl covered with plastic for about 1 hour.
Shape the dough
- Divide the dough into two equal parts, and shape them into round bowls.
- Press the dough flat and roll them out like pizzas.
- Cut the doughs into 8 pizza slices each.
- Mix the egg for the topping and brush a small circle in the center of each of the doughs. This will help the ends stick to the shape and not let the rolls open up as much.
- Roll the dough from the outer end towards the center.
- Place each roll on a baking tray covered with heatproof paper.
- I usually bend the edges towards the center to create a more round shape.
- Turn on your oven to 180 degrees Celsius.
- Cover the rolls and let them double in sizes, this usually takes one hour.
- Brush the top of the rolls with egg.
- Sprinkle with poppy seed.
- Put the trays in the oven and add 1 dl of hot water at the bottom of your oven. This will create a bit of steam and will give you a better oven spring.
- Bake for 20 minutes. If you use an oven with hot air you may bake two trays at the same time.
- Leave the rolls to cool on an oven grid.
We also have other bread recipes on the blog. Feel free to check them out and lett us know what you think.