/4 inch thick for smaller buns.).
For cinnamon buns, line 1 or
om temperature before making crumb buns Using your fist gently punch
For the Bread Dough:
Arrange
up in the microwave for 2 minutes. Put saffron into the boiling
dd the milk and the saffron.
Warm the mixture to
Dissolve yeast in 1/2 cup warm water; add sugar and 1/2 cup flour and let rise.
Put saffron in 1 cup water; simmer and cool to lukewarm.
Sift flour, 2 cups sugar and salt and cut in shortening.
Add currants and nutmeg.
Add saffron that has been cooled.
Add lukewarm water (at least 2 cups); let rise until double.
Form into buns; let rise.
All ingredients should be room temperature.
Bake at 350\u00b0 for 25 to 30 minutes.
Makes 2 (9 x 13-inch ) pans.
br>Stir in the quark, saffron, sugar, salt, and 7 cups
/2 cup boiling water, saffron, and 1 pinch salt in
b>for 30 minutes or until done.
This is a large recipe
Mix Crisco sugar and salt together.
Add remaining ingredients.
Knead these together.
If dough is too sticky, add more flour.
Let stand overnight to rise.
Form into 24 balls or buns in the morning.
Put into a greased pan.
Let rise again about 1 1/2 hours.
Bake at 350\u00b0 for 30 minutes or until brown.
s for cinnamon rolls, follow the same directions.
Add the saffron
*Let saffron stand in water 1 hour before making the buns.
s for cinnamon rolls, follow the same directions.
Add the saffron
Important Note: This is a recipe for a standard Rice Cooker - please
and sugar. Chill in refrigerator for at least 6 hours.
You can use my recipe for char siu (#34265) or make
ix thoroughly. Chill in freezer for 2 hours, or in refrigerator
ave a very hot oven for this recipe. Preheat oven to 400
Mix all other ingredients for the buns until smooth.
Add this
s dissolved. Let stand for 10 minutes.
In the