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1
Preheat the oven to 275F (140C).
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2
Place the saffron in a small baking dish.
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3
Bake for 1015 minutes to toast the saffron.
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4
Let cool, then crumble to a fine powder.
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5
Stir into the boiling water and let stand about 1 hour, or overnight.
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6
Sift the flour and salt into a large bowl.
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7
Add the butter and rub it in with your fingertips until the mixture resembles coarse bread crumbs.
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8
Stir in the sugar and yeast.
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9
Beat together the milk, 1/2 cup water, egg, and dissolved saffron.
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10
Add to the flour mixture and stir to make a soft dough.
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11
Turn the dough out onto a lightly floured surface and knead for 810 minutes, or until smooth and elastic.
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12
Knead in the currants.
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13
Divide the dough into 12 pieces.
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14
Shape each piece into a ball and flatten slightly.
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15
Place the balls on an oiled baking sheet.
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16
Cover loosely with lightly oiled plastic wrap.
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17
Let stand in a warm place for 3040 minutes, or until they have doubled in size.
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18
Preheat the oven to 425F (220C).
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19
Bake in the upper third of the oven for 1520 minutes, or until the buns are light gold and sound hollow when tapped on the bottom.
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20
Transfer to a wire rack and let cool.
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21
Serve warm or cold.
