Morning rolls with saffron
Ingredients
50 g yeast for sweet dough
500 ml milk
100 ml rapeseed oil
1/2 g saffron
1 tbsp ground aniseed
1/2 tsp salt
50 ml Dansukker White Baking Syrup
About 1.8 L Manitoba Cream (flour)
To decorate
Seeds as desired
Instructions
Crumble the yeast into a mixing bowl. Heat the milk to about 37 °C and pour over the yeast. Stir until the yeast dissolves. Add the oil, saffron, aniseed, salt and syrup. Work in the flour until the dough no longer sticks to the sides of the bowl. Cover with a tea towel and leave to rise for 30 minutes. Place on a floured surface and knead until smooth. Divide the dough into two parts and roll into lengths. Cut into pieces, roll the pieces into lengths and then roll them up into buns. Glaze the buns with water and dip them in seeds (mixed seeds may be used). Place on a parchment-lined baking sheet. Leave to rise for about another 30 minutes. Bake in the centre of the oven at 225 °C for approx. 8 minutes.
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