Grandmother's Saffron rolls - Swedish style

Ingredients:

• 50 gram stick margarine or butter
• 2 cups milk
• 50 grams fresh yeast or 2 tablespoons active dry yeast.
• 1 teaspoon salt
• 2 teaspoons sugar
• 6 1/4 cups all purpose flour
• 1 gram saffron
• 1 sugar cube or 1 teaspoon cognac
• 125 gram stick margarine or butter, softened
• 2/3 cup sugar
• 1 egg

Brushing and garnishing:

• 1 egg, lightly beaten
• raisins
• pearl sugar, if desired

Methods:

1. Melt the butter in a saucepan. Add the milk and heat to 37 C. If using active dry yeast, heat to 45 C Crumble the yeast in a large bowl and add some of the milk, stirring until dissolved. Add the remaining liquid, salt, sugar and most of the flour. Knead until the dough no longer sticks to the sides of the bowl. Sprinkle with a little flour, cover and let rise until doubled, around 1 hour.
2. Crush the saffron with the sugar cube in a mortar or mix with the cognac.
3. Beat the butter and sugar until light and fluffy. Add the saffron and the egg. Knead this mixture into the dough. Add the remaining flour, reserving a little for later. 
4. Form into shapes, as pictured. Place on a greased or parchment - lined baking sheet. Cover and let rise until almost doubled.
5. Brush with beaten egg and garnish with raisins and pearl sugar. Bake one the center oven rack for 8-10 minutes.

*Oven temperature: 250 C                                                                      45 rolls