Geneva Rolls

Directions

1. 1
   Dissolve the saffron in the water and allow it to stand until the water takes on the strong color.
2. 2
   In a large warm bowl mix together the flour, butter, salt, and yeast.
3. 3
   Gradually add the saffron water and approximately three-quarters of the warmed milk and knead either by hand or machine until the dough is smooth and elastic.
4. 4
   Cover the bowl with a cloth and leave in a warm place to rise for approximately 1 hour or until the dough has risen appreciably.
5. 5
   Reheat the remaining milk and stir half of it into the eggs.
6. 6
   Add the mixture to the dough and knead again briefly.
7. 7
   (If the dough seems dryish at this point, the remaining milk may be added; otherwise, it may be retained to glaze the rolls.)
8. 8
   Leave in a warm place another 45 minutes.
9. 9
   Preheat the oven to 450F.
10. 10
    Grease a baking sheet and divide the dough into 16 to 18 small rolls; glaze and bake the rolls for 15 minutes.
11. 11
    Reduce the heat to 425F and bake for 5 minutes longer or until the rolls are golden brown and sound hollow when tapped on the base.