Lemon-Saffron Dinner Rolls
These are excellent with a citrus-based main dish or even for breakfast!
1 tsp. saffron
¼ cup hot water
1 cup milk or buttermilk
¼ cup margarine or butter
1 tbsp. lemon rind, grated
1 tbsp. active dry yeast
¼ cup sugar
2-1/2 to 2-3/4 cup all-purpose flour
¼ cup potato flour
Steep saffron in hot water for 10-15 minutes. Meanwhile, combine milk and margarine in a saucepan and heat until margarine has melted. Cool. Add lemon rind. *Sprinkle yeast into milk mixture when lukewarm. Let stand for 5 minutes to dissolve. Add sugar, 2 cups of flour plus potato flour and saffron mixture. Beat until smooth. Add in another ½ cup flour. Mix thoroughly. Place in bowl sprayed with cooking spray and cover with a damp towel and let rise in a warm place until doubled in size. Then punch down and knead on a lightly-floured board until smooth. Cut into 18 pieces; then divide each piece into thirds. Spray 18 muffin cups in muffin pans with non-fat cooking spray. Roll each piece into a ball and place 3 balls in each muffin cup. Cover and let rise again until doubled (about 1 to 1-1/2 hours). Brush rolls with an egg wash just before placing in oven. Bake in a 350°F oven for about 18-20 minutes until golden brown. Remove and let cool for about 10 minutes in the pan before turning out on a wire rack to cool completely. If you wish to make a bread loaf, shape and place in greased bread loaf pan to rise. Bake at 350°F for about 45-60 minutes. Proceed as with rolls.
*If you want to use a bread machine, proceed from this point, adding ingredients according to manufacturer's instructions. Set machine for "Dough" cycle. When full cycle is complete, shape and let rise last time (1 to 1-1/2 hrs) before baking.
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