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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 22 |
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These hard-crusted golden brown gems have a mild anise flavor and a soft pillowy texture with a sprinkling of aniseed on top. Amy Short from Lesage, West Virginia shared the recipe. Ingredients:
5-1/4 to 5-3/4 cups king arthur unbleached all-purpose flour |
3/4 cup packed brown sugar |
1-1/2 teaspoons salt |
2 packages (1/4 ounce each) active dry yeast |
4 teaspoons aniseed, divided |
3/4 cup water |
1/2 cup butter, cubed |
6 eggs |
Directions:
1. In a large bowl, combine 2 cups flour, brown sugar, salt, yeast and 3 teaspoons aniseed. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add five eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide into 22 pieces. Shape each into a ball. Place 2 in. apart on grease baking sheets. Cover and let rise until nearly doubled, about 30 minutes.
4. Beat remaining egg; brush over dough. Sprinkle with remaining aniseed. Bake at 350° for 20-22 minutes or until golden brown. Remove from pans to wire racks to cool completely. Yield: 22 rolls.
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