Saffransbrod

Directions

1. 1
   Combine the flour, yeast, salt, saffron, and sugar in a food processor.
2. 2
   Pulse the machine on and off a couple of times; add 1 egg and pulse a few more times.
3. 3
   With the machine running, slowly add 3/4 cup of the milk through the feed tube.
4. 4
   Process for about 30 seconds, adding more milk if necessary, a little at a time, until the mixture forms a ball and is sticky to the touch.
5. 5
   Knead the raisins if youre using them into the dough by hand (use a little flour if the dough is too sticky to handle, but no more than is necessary).
6. 6
   Put the dough in a bowl and cover with plastic wrap; let rise until the dough nearly doubles in bulk, 1 to 2 hours.
7. 7
   When the dough is ready, divide it into 18 pieces; use lightly buttered or oiled hands to roll each piece into a round ball, pinching the seam closed as well as you can.
8. 8
   Place the balls on a buttered baking sheet or in buttered muffin tins.
9. 9
   Cover with plastic wrap or a towel while you preheat the oven to 400F, with the rack set in the middle.
10. 10
    Beat the other egg and lightly brush the tops of the rolls with it; sprinkle each with sugar and a tiny bit of the chopped almonds.
11. 11
    Bake for 10 to 15 minutes, until the top is glossy and nicely browned.
12. 12
    Cover with a towel and let cool to room temperature.
13. 13
    Serve within a day.