Time: 20 minuti più riposo
Difficulty: Facile

How beautiful is it to vary the color and flavor of a food that we bring to the table every day?
Today, for example, we make a yellow/orange bread thanks to saffron for a cheerful and greedy bread basket!
Features:
Saffron is a spice that contains over 100 identified phytonutrients, numerous carotenoids such as zeaxanthin, lycopene and α- and β-carotene that give it its characteristic color.
thanks then to a particular sugar (gentiobiose) becomes soluble in water and can impart the characteristic and intense yellow color to foods such as rice or fish.
Notes:
One of the most interesting properties discovered in saffron, is that related to mood disorders, especially depression, but not only. It has been noted that in fact it can solve sexual dysfunctions related to fluoxetine, thus giving the spice, even an aphrodisiac power.
Historical background:
Saffron has been known for millennia, in fact Homer, Virgil, Pliny often speak of it in their works and Ovid in the Metamorphoses, but it is also spoken of in the Bible.
From Asia, the cultivation spread to various parts of the world, arriving also in Tunisia and from there in Spain, covering the areas of Albasete, Teruel, Toledo, Valencia and Murcia.

Ingredients for 6 sandwiches
300 g Special Molino dalla Giovanna Yeast sweets
180 g Gluten-free rice drink  
20 g sugar
50 g water
2 egg yolks
14 g fresh yeast
1 sachet of saffron
40 g organic margarine
1 g salt to taste
For the Dusting
Gluten-free rice and corn flour

For gilding
1 egg
50 g milk
Procedure:
Place the rice drink and water in a planetary or large bowl, then the crumbled yeast and sugar. Mix a few minutes to melt everything.
Add the mix and saffron and after a minute also the margarine softened at room temperature.
Let the dough work and check the consistency, if necessary help the dough with a spatula to collect the residues from the edges, start the planetarium and add salt.
After 5 minutes of dough, everything must be well mixed and without lumps.
On a floured pastry board, pour the mixture and divide into 6 parts of the same weight and make the small pieces, place in a baking sheet lined with baking paper and let rise for 1 hour and a half.
In the meantime beat the egg and milk in a bowl with a whisk by hand, at the end of the rising, brush the breads and bake for 15 minutes in oven preheated to 190 ºC and for the next 10 minutes at 170 ºC, leaving a pot of water inside the oven to humidify the cooking chamber.
At the end, take out the rolls and place them on a grid to cool and then cut.
N.B. carefully check the cooking times according to your oven.