Description
This is one of my favorite roll recipes. Everyone gets excited when I tell them I’m making these for Thanksgiving. They are sweet and have just the slightest hint of anise. They’re definitely worth the work, and I hope you love these as much as my family does!
Ingredients
- 2 cups milk
- 2 (.25 ounce) envelopes active dry yeast
- 1 quart water, divided
- ⅔ cup shortening
- 1 cup white sugar
- 2 eggs
- 1 teaspoon salt
- 2 teaspoons anise seeds
- 8 cups all-purpose flour, or as needed
Instructions
- Pour the milk into a pan
- and heat just until bubbles 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 8×1 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.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 3 hrs 10 mins
Servings: 36