3/4 C. milk
1/3 C. sugar
1 Tsp. salt
1/4 Lb. butter — (1 stick)
1 Tsp. saffron
2 Tbsp. boiled water
1/2 C. very warm water
2 Pkg. dry yeast
1 egg — beaten
4 C. sifted flour
1/4 C. currants or seedless raisins
Preheat oven 20 minutes before buns are ready to bake at 375 degrees. Makes 16 buns. Scald the milk; stir in the sugar, salt and butter. Cool to lukewarm. Meanwhile, add the saffron to the boiling water; let stand. Measure the very warm water into a large bowl (cool to lukewarm for yeast). Stir in the lukewarm milk mixture, beating egg, saffron and 2 cups flour; beat until smooth. Stir in the currants, then enough flour to make a stiff dough. Knead about 8 minutes. Place in greased bowl; cover and let rise (1 hour). Punch down. Cover and let rise for 10 more minutes. Shape into 16 buns. Press down each one. Cover and let rise 30 minutes. Bake in oven 15 minutes at 375 degrees.