- 3/4 cup milk
- 1/2 teaspoon (0.5g) saffron threads, crushed
- 1/4 cup plus 1 tablespoon sugar, divided
- 1 (1/4-ounce) package yeast
- 3 1/2 cups all-purpose flour, plus more as needed
- 1 teaspoon salt
- 1/4 cup butter, at room temperature
- 1/4 cup sour cream or quark
- 3 eggs, divided
Heat milk, saffron and 1 tablespoon sugar in a saucepan until steamy (110° F). Remove from the heat. Sprinkle yeast over milk and let sit until foamy, 5 to 10 minutes.
In the bowl of a stand mixer, combine flour, remaining ¼ cup sugar and salt. Add milk mixture, 2 eggs, butter and sour cream. Stir to incorporate. Switch to the dough hook and mix on medium speed until dough is elastic and slightly tacky, adding more flour if needed. Transfer dough to a lightly oiled bowl, cover with plastic and let rise until doubled in size, about 1 hour.
Divide dough into 12 pieces. Roll each piece into a 14-inch long rope. Curl the ends in opposite directions, forming an “S” shape with spirals at each end. Place on a parchment-lined baking sheet, cover with plastic and let rest for 30 minutes.
Preheat oven to 400° F. Combine remaining egg and 1 tablespoon water in a bowl and brush rolls with egg wash. Bake for 12 to 15 minutes, or until golden.