1 pkg. Saffron
1 pkg. yeast
2 c. warm milk
1/2 c. shortening
1 egg
1 c. sugar
1 tsp. salt
3/4 c. raisins
6 c. flour

Let Saffron steep in hot water, enough to cover. Mix yeast with 1/4 cup warm water and enough flour to make a sponge. Let sponge rise until double in size. Add yeast and saffron to milk. Add remaining ingredients and mix well. Add the flour to the mixture last. Add more flour as needed to make a stiff dough, but not quite as stiff as bread. Raise twice, then form into buns and bake. Raise until double in pans before baking. Bake at 350 degrees for 20 to 25 minutes. Brush lightly with butter when removed from oven.