Melt the butter in a saucepan.

Grind saffron with some sugar and mix in the melted butter.

Add the milk and heat to 100°F.

Crumb the yeast into a bowl, pour some of the milk mixture and mix until the yeast has dissolved.

Pour the rest of the milk, sugar and salt and mix.

Mix some flour at a time until almost all flour is mixed. Save a little to the backup.

Kned for about 5 minutes by machine or 10 minutes by hand. You should be able to touch the dough without it sticking to your fingers..

Let the dough ferment for 30-45 minutes under a baking cloth.

Knead the dough on a floured workbench. Shape the dough into buns in desired shape and size. The buns will be almost twice as big when they're baked so don't make them too big.