Thanksgiving Series: Saffron Rolls

Ingredients:

• 6 cups flour

• 1.5 tsp salt

• 1.5 cups vegan butter, melted (I like Miyoko’s)

• 1.5 cups warm water

• 1/3 cup sugar

• 1 Tbsp yeast (instant)

• 2 tsp saffron, crushed/crumbled and steeped in 1/4 cup boiling water for 5 min

Instructions:

1. Preheat oven to 375 degrees Fahrenheit and grease 3 large baking sheets

2. Sift or stir together flour and salt in a large mixing bowl

3. In another large mixing bowl (or the bowl of a Kitchen Aid mixer), combine melted butter, water, sugar, yeast, and saffron/water mixture.. Stir vigorously for about a minute.

4. Add 1/2 of the flour mixture to the water/butter/sugar/yeast mixture slowly while mixing with an Kitchen Aid mixer (Do this with the bread hook attachment if you have one!). Beat on a medium-high setting until very smooth.

5. Add remaining flour mixture and continue kneading with Kitchen Aid bread hook on level 2 (or with a wooden spoon until dough becomes too thick/heavy - at which point you must start kneading with your hands) until everything is incorporated.

6. Grease/oil a bowl and turn out dough into the bowl. Turn the dough upside down so it gets lightly coated with the oil from the bowl. Cover with plastic wrap and let sit in a warm spot (or room temp. counter top) for 1 hour.

7. Stick your hand into the dough to break the bubbles formed while rising. Turn dough out onto a clean surface and slice into equal pieces until there are 36 little pieces.

8. Form pieces into little balls and place on greased baking sheets.

9. Bake for about 10 min until golden brown.

10. Enjoy!