Categories: Breads- Rolls- Biscuits- Corn bread
Ingredients
- 3 1/4 to 5 3/4 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1 1/2 tsp. salt
- 2 pkg. (1/4 oz. each) active dry yeast
- 4 tsp. aniseed, divided
- 3/4 cup water
- 1/2 cup butter, cubed
- 6 eggs
Directions
- In a large mixing bowl, combine 2 cups flour, brown sugar, salt, yeast and 3 tsp. aniseed. In a saucepan, heat water and butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add five eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6 to 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.
- Punch down dough. Turn onto a lightly floured surface; divide into 22 pieces. Shape each into a ball. Place 2 inches apart on a greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. Beat remaining aniseed. Bake at 350 degrees for 20-22 minutes or until golden brown. Remove from pans to wire racks.
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makes 22 rolls