1/2 teaspoon saffron
2 tablespoons hot water
220 milliliters warm milk
One 1/4-ounce packet active dry yeast
1 medium egg
500 grams all purpose flour
50 grams sugar
100 grams melted butter
1 beaten egg
Dissolve the soffran in the water and the yeast in the milk. Add the egg into the milk and mix very well.
In the bowl of a mixer whisk together flour, sugar, salt. Add the milk mixture, the saffron, the butter, and mix the ingredients until well incorporated. Turn the dough onto a lightly floured bsurface and knead until is well combined.
Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. Let sit in a warm place for 1 to 2 hours, until the dough has doubled in size. (One way to tell that the dough is ready is that you poke your finger in it and it takes quite a bit of time for the indentation left by your finger to go away.)When the dough has doubled in size, gently press it down and knead it a couple of times. Break off in 7 pieces and form them into a ball. Roll the ball out into a snake, then curl it forming a rose.
Place on baking sheet and repeat with the rest of the dough. Place the other 6 roses around the first one. Cover with plastic wrap and place in a warm spot until the dough shapes double in size, 30 minutes to an hour.
Brush the beaten egg over the tops. Place in the oven and cook for about 20 to 25 minutes, until the buns are golden brown. Remove from oven and let cool for 5 minutes before eating.