Anise Seed Rolls

Recipe View Gently heat the milk in a saucepan over medium heat until small bubbles begin to form around the edges (about 5 minutes). Remove from heat and let cool to lukewarm (110 degrees F/45 degrees C) (about 10 minutes).

Recipe View In a small bowl, dissolve the yeast in 1 cup of lukewarm water. Let stand for 5 minutes, or until foamy, indicating the yeast is active.

Recipe View In a large mixing bowl, cream together the shortening and sugar until light and fluffy (about 3 minutes). Beat in the eggs, salt, and anise seeds until well combined (about 2 minutes). Stir in the lukewarm milk and the yeast mixture (about 1 minute). Gradually add the flour, mixing until a soft dough forms. The dough should be slightly tacky but not sticky; add more flour, 1 tablespoon at a time, if needed. (about 5-8 minutes)

Recipe View Cover the bowl with a clean, damp cloth and let the dough rise in a warm place until doubled in size, about 1 1/2 to 2 hours.

Recipe View Lightly grease two large baking sheets.

Recipe View Punch down the risen dough to release the air. Divide the dough in half. On a lightly floured surface, roll out each piece into a rectangle approximately 1/2 inch thick (about 5 minutes). Cut each rectangle into 8x1 inch strips.

Recipe View Twist each strip into a simple knot and place on the prepared baking sheets, leaving some space between each roll (about 15 minutes). Cover with a clean cloth and let rise until doubled in size, about 1 hour.

Recipe View Preheat oven to 400 degrees F (200 degrees C) (about 15 minutes).

Recipe View While the rolls are rising, bring 1 quart of water to a boil in a large saucepan over high heat (about 10 minutes).

Recipe View Carefully dip each risen roll quickly into the boiling water, then return it to the baking sheet. This step helps create a chewy crust (about 5 minutes).

Recipe View Bake the rolls in the preheated oven until the tops are golden brown, 10 to 15 minutes. Let cool slightly on a wire rack before serving.