"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Saffron Buns Recipe

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This recipe for Saffron Buns, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ellen Gevelinger from Margaret Gevelinger
Added: Monday, July 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 envelope dry yeast, 2 c. water (let 1 cup boiling water sit overnight with saffron in it), 1 tsp. saffron (or 1 pkg.), 1 egg well beaten, 1 1/2 tsp.salt, 4 T. melted shortening, 1 c. seedless raisins (I like golden), 6 c. flour, 1/2 c. sugar.

Directions:
Directions:
Mix bread dough and let rise. Punch down and let rise a second time. Form small rolls and put on greased pan; let rise until double in size. Bake 25 minutes at 375 or until buns sound hollow when tapped. Brush buns with melted butter when you remove them from the oven.

Personal Notes:
Personal Notes:
This recipe was handed down from Margaret
Gevelinger to Mary Ellen and seems to be an updated version of that originally shared by Gram (Anna Kieffer Gevelinger). It has its history in the Cornish miner settlers, early residents of Mineral Point, WI. Eat with lots of butter!

 

 

 

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