Saffron Rolls
Prep
30 mins
Cook
25 mins
Servings
8
Difficulty
Medium
These saffron rolls are my go to when I want something special but don't have all day to spend in the kitchen. The whole process takes less than an hour from start to finish, which makes them perfect for a weekend breakfast or last minute gathering. I love how the saffron gives these rolls their gorgeous golden color and delicate floral notes, and here's a bonus: saffron is packed with antioxidants that may help reduce inflammation. The cardamom adds warmth and complexity without any fuss, and because most of us already have basic baking staples on hand, this recipe won't break the bank either. Trust me, once you try these, you'll be making them again and again.
Ella x
Ingredients
- 250 mlwhole milk(warmed)
- 1 gsaffron threads(soaked in warm milk)
- 350 gall-purpose flour
- 75 gunsalted butter(softened, plus extra for filling)
- 50 gcaster sugar
- 7 ginstant yeast
- 5 gsalt
- 1egg yolk
- 6cardamom pods(crushed and seeds ground)
- 100 gicing sugar(for glaze)
- 30 mlwater(for glaze)
Detail level
Instructions
- 1
Steep the saffron threads in the warmed milk for at least 10 minutes to release their colour and flavour.
Tip: The longer you steep, the deeper the golden hue of your rolls will be.
- 2
In a large mixing bowl, combine flour, sugar, yeast, salt, and ground cardamom seeds. Make a well in the centre and pour in the saffron milk mixture.
Tip: Ensure the yeast doesn't directly contact the salt, as this can inhibit rising.
- 3
Mix until a shaggy dough forms, then gradually work in the softened butter and egg yolk, kneading for 8-10 minutes until smooth and elastic.
Tip: The dough should be soft and slightly sticky—this creates tender rolls.
- 4
Place the dough in an oiled bowl, cover with a damp cloth, and leave to rise in a warm place for 1 hour until doubled in size.
- 5
Turn the dough onto a floured surface and gently shape into a rectangle about 30cm by 20cm. Brush with softened butter and sprinkle with a mixture of caster sugar and remaining ground cardamom.
Tip: Don't overwork the dough or it will become tough.
- 6
Roll up tightly from the long side and cut into 8 equal pieces. Arrange in a buttered baking tin, cover, and let rise for 30 minutes.
- 7
Preheat the oven to 190°C. Bake the rolls for 20-25 minutes until golden brown and they sound hollow when tapped.
Tip: If the tops brown too quickly, loosely cover with foil halfway through baking.
- 8
While cooling, whisk together icing sugar and water to create a thin glaze. Drizzle generously over the warm rolls and serve.
Tip: A few saffron threads crumbled on top before the glaze sets add extra elegance.
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