Cheddar and saffron rolls

In the bowl of a food processor fitted with a kneading hook or blade, add the flour, baking powder, butter and saffron. Pour in the water and start the mixer. Once a dough has formed, continue mixing for about 6 minutes on high speed. At this time, add the salt and let it mix for another 2 minutes. 10g salt. Lightly dust a large bowl with flour and transfer the dough into it. Cover the bowl with a damp cloth and place in a warm place to let the dough rise for 30 minutes. Tap the dough (to release the air) and remove it from the bowl. Divide it into 10 ball-shaped pieces. Lightly grease a baking sheet with a little butter and place the balls on the sheet, spacing them out to allow their growth. Cover with a damp tea towel and let rest for a further 30 minutes, or until the rolls have doubled in size. Preheat the oven to 220°C (thermostat 7). Sprinkle the proven buns with a little grated cheese and bake for 15 minutes, or until golden brown and sound hollow when struck. Place them on a wire rack and let them cool.

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