*  Exported from  MasterCook II  *
 
                                Saffron Buns
 
 Recipe By     : King Arthur
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Bread
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           water -- hot
      1/4  teaspoon      saffron threads -- crushed
      1/2  cup           1% milk -- *NOTE
      1/4  cup           sugar -- **NOTE
    2      Tablespoons   margarine, imitation -- ***NOTE
    1 1/2  teaspoons     salt
    1      large         egg
    1      Tablespoon    yeast -- +2 teaspoon
    3      cups          All-Purpose Flour -- unbleached
                         King Arthur -- to 3 1/4 cups
                         TOPPING:
    1      large         egg white -- beaten lightly
    1      teaspoon      water
                         pearl sugar
 
   Combine the hot water and saffron, and let sit for 10 minutes to soften
 the saffron. In a mixing bowl, beat together the saffron water, milk, sugar,
 butter, salt, egg, yeast, 2 cups of the flour. Add enough of the remaining
 flour to make a soft dough. Knead the dough (for about 15 minutes by hand,
 12 minutes in an electric mixer, 90 seconds in a food processor, or in your
 bread machine using the dough cycle), then set it aside to rise till puffy
 (but not necessarily doubled in bulk), about 2 hours.
    Punch the dough down, and let it rest, covered, for 10 minutes. Divide
 the dough  into 16 pieces, and shape each piece into a ball. Place the balls
 fairly close together (but not touching) in a 12-inch deep -dish pizza pan
 or 9 x 13-inch pan, cover them, and let rise for 1 1/2 hours, or until
 they're puffy.
    Glaze the buns with the mixture of  beaten egg white and water, then
 sprinkle them heavily with pearl sugar. Bake them in a preheated 375 degrees
 F oven for 20 minutes, or until they're golden brown. ( watch them closely
 at the end; because of their high sugar content, they tend to brown
 quickly.) Serve with butter or Devon cream. Yield: 16 buns.
 
 One bun =
 
 Calories 114.8
 Total Fat g 1.4   %cal from fat 10.7%
 Cholesterol mg 14
 Carbs g 21.7
 Sodium mg 229
 Protein g 3.6
 
 
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 NOTES : *Original recipe called for whole milk.
 **Original recipe called for 1/3 cup sugar.
 ***Original recipe called for butter.