1 pkg. yeast
1/4 c. warm water
1 c. scalded milk
1/3 c. sugar
1/4 c. butter
1 tsp. salt
4 1/2 to 5 c. flour
1/4 tsp. saffron
1 tbsp. boiling water
1 beaten egg
1 slightly beaten egg white
1/4 c. ground almonds
Sugar

Soften yeast in warm water. Combine milk, sugar, butter, and salt until dissolved. Cool to a lukewarm temperature. Add 2 cups flour and beat well. Dissolve saffron in boiling water and add the softened yeast and the whole beaten egg. Add enough flour to make a stiff dough. Knead 8 to 10 minutes. Let dough rise in covered bowl until doubled in bulk. Punch down and let rest 10 minutes. Shape into 1 to 1 1/2 inch buns; place on greased cookie sheet. Cover and let buns rise until double in size. Brush each bun with the egg white and sprinkle with nuts and sugar. Bake at 400 degrees for 10 to 12 minutes.