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Aniseed Yeast Roll

By: Amy Short  
"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."

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Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 22 servings
 

Ingredients

  • 5 1/4 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoons salt
  • 2 (.25 ounce) packages active dry yeast
  • 4 teaspoons aniseed, divided
  • 3/4 cup water
  • 1/2 cup butter, cubed
  • 6 eggs

Directions

  1. In a large mixing bowl, combine 2 cups flour, brown sugar, salt, yeast and 3 teaspoons aniseed. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. 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. Beat remaining egg; brush over dough. Sprinkle with remaining aniseed. Bake at 350 degrees F for 20-22 minutes or until golden brown. Remove from pans to wire racks.
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