1/2 cup Milk 1/4 tsp Saffron powder 1 Tbsp Yeast 3 small-size eggs (room temperature) 3 3/4 cup White flour 1/4 cup Sugar 1 1/2 Sticks or (11 Tbsp) of butter at room temperature, cubed 1 tsp Salt
Preheat oven to 400°F or 200°C.
In a small saucepan, warm up the milk andsaffron(do not boil). Set aside to completely cool.
In a stand mixer, place the milk, saffron (after cooled), and add yeast. Set the mixer on medium speed and add eggs. Gradually add the flour then gradually add the sugar, and after completely blended, start adding the cubes of butter one at the time. Continue mixing with the electric mixer. Now, set the mixer on high speed then add the salt and mix for approximately 7 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn over to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume (about 1 hour).
Deflate the dough (by punching it down), and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place the dough balls on the lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in size (about 40 minutes).
Brush the bread rolls with a beaten egg and bake for 18 to 20 minutes or until golden brown.