Saffron Buns
Hazel Eathorne, 1910s; Patsy Munro, 1960s
Aunt Patsy, Grandma, mom, Uncle Herb, Aunt Lynn and Grandpa. (1993)
½ cup warm water – (Dissolve 1/8 to ¼ teaspoon powdered saffron in 2 tablespoons boiling water. Add warm water to make ½ cup liquid for dissolving yeast.)
2 packages yeast
1 ½ cup lukewarm milk
½ cup sugar
2 teaspoons salt
2 eggs
½ cup soft shortening - (I use margarine and put it in the milk as it warms. This softens it and melts some.)
7-7 ½ gold medal flour
2/3 citron (dried fruit)
1 cup seedless raisins (part currents)
In bowl, dissolve yeast in water. Stir in rest of ingredients except half of flour. Mix until smooth. Add rest of flour until easy to handle. Turn onto lightly floured board; knead until smooth. Round up in greased bowl. Cover and let rise until double, about ½ hour. Punch down. Let rise again, about 45 minutes. Shape into rolls, place into round cake pans. Cover, let rise 45 minutes. Bake 400° for 20-25 minutes.
THE STORY.
“I remember during the summer when Grandma Eathorne came to visit then she would make them and we could have saffron buns.” - Joan Bartlett Stone