1/4 c. milk
Pinch of saffron, crushed
1/4 c. sugar
1/2 tsp. salt
1 pkg. dry yeast
1/4 c. lukewarm water
2 eggs
3 c. flour
1/2 c. butter, softened
Raisins
1 tbsp. cold water

Scald milk with saffron, sugar and salt in a small saucepan; cool to lukewarm.

Sprinkle yeast on warm water, stir to dissolve, add cooled milk mixture.

Beat eggs, reserve 1 tablespoon, beat remaining into yeast mixture. Stir into 1 1/2 cups flour and softened butter. Beat until smooth then add remaining flour to make a stiff dough.

Knead until smooth and elastic, cover and let rise in a warm place until double. Punch down and form into rolls.

Scroll: Roll a piece of dough into a 10 inch long pencil thin strips, coil each end so that they meet in the center like a scroll.

Butterfly: Place two scrolls together back-to-back.

S-shape: Roll a piece of dough into a 10 inch long pencil thin strip, coil one end up and one end down to form an s-shape.

X-shape: Lay one s-shape across another s-shape to form an X, make sure the coils are all going in the same direction.

Pinwheel: Lay two s-shapes across another s-shape to form a wheel making sure all of the coils are pointing in the same direction.

Joseph's Beard: Use three pieces of dough, roll one into a 10 inch strip, another into an 8 inch strip and another into a 6 inch strip. Starting with the shortest strip, fold in half and coil ends slightly out so that it looks almost like an "A", place the 8 inch strip above the first strip (touching) and coil the ends slightly out, repeat with the 10 inch strip. This should resemble a beard.

Christmas Tree: Use three pieces of dough, roll one into a 10 inch strip, one into an 8 inch strip, and one into a 6 inch strip. Starting with the 6 inch strip, fold into a V-shape and coil ends up slightly, place the 8 inch strip under (touching) the first strip and coil ends up so that they stick out from under the first like tree branches, repeat with the third strip.

Place on greased baking sheets, place a raisin in each coil, let rise until double.

Stir water into saved egg and brush onto buns, sprinkle with sugar. Bake at 400 degrees 12 minutes or until golden brown. Remove from sheet, cool on rack. These are a traditional Scandinavian roll served only on December 13, the Queen of Light Festival or St. Lucia's Day.