anise seed rolls

Ingredients

• Servings: 36
• 2 cups milk
• 2 (.25 ounce) envelopes active dry yeast
• 1 quart water, divided
• 2/3 cup shortening
• 1 cup white sugar
• 2 eggs
• 1 teaspoon salt
• 2 teaspoons anise seeds
• 8 cups all-purpose flour, or as needed

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 3 hrs 10 mins


• pour the milk into a pan, and heat just until form around the edge of the pan. remove from heat and cool to lukewarm (110 degrees f/45 degrees c).
• dissolve yeast in 1 cup lukewarm (110 degrees f/45 degrees c) water. allow to rest 5 minutes.
• beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. stir in the milk and yeast mixture. gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). add more flour if needed. cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
• lightly grease 2 baking sheets. punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inch thick. cut dough into 8x1 inch strips. twist each strip into a simple knot, and place on prepared baking sheet. cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
• preheat oven to 400 degrees f (200 degrees c).
• pour 1 quart water into a pan and bring to a boil over high heat. dip each roll quickly into the boiling water, and return to baking sheet.
• bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.