DILLED SAFFRON DINNER ROLLS

1 cup milk
1 package (1/4 ounce) (or 2 1/4 teaspoons active dry yeast)
5 tablespoons sugar, divided use
4 tablespoons (1/2 stick) unsalted butter, melted
2 teaspoons saffron threads, crushed
1 large egg, beaten
1/2 teaspoon salt
1 teaspoon dried dillweed
3 cups flour
1 large egg white, beaten with 1 tablespoon water, for glaze

TO MAKE THE DOUGH:
In small saucepan, heat milk until warm (110 degrees F); remove from heat. Pour 1/2 cup of the milk into bowl of electric mixer or another large bowl and sprinkle 1 tablespoon of the sugar and the yeast over it; set aside until foamy, about 5 minutes.

Add remaining 4 tablespoons sugar, the butter and saffron to milk remaining in saucepan; cover and let mixture steep 10 minutes.

Add saffron milk to yeast mixture. With paddle attachment or a wooden spoon, beat in egg, salt and dillweed. Beat in flour slowly, 1/2 cup to 1 cup at a time, until a soft dough is formed. Switch to dough hook and knead dough 5 to 8 minutes, adding more flour if necessary, until smooth and elastic. Or turn dough onto floured surface and knead by hand. Place dough in large, oiled bowl and turn to coat. Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.

TO SHAPE THE ROLLS:
Butter two 12-cup muffin tins and set aside.

Punch down dough and turn it out onto floured surface. Divide dough in half. Divide each half into 12 equal portions, roll each into a ball, and place in muffin tins. Cover with tea towels and let rise in a warm place until doubled in bulk, about 1 hour.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Brush egg glaze over tops of rolls.

Bake 15 minutes, until risen and golden. Transfer to wire racks and cool 10 minutes before serving warm.

Makes 2 dozen
From: Bill Penzey
Source: Prairie Home Breads by Judith M. Fertig