ANISE SEED ROLLS
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!
Provided by Nurit Cusack
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h10m
Yield 36
Number Of Ingredients 9
Steps:
- 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 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.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 27.6 g, Cholesterol 11.4 mg, Fat 4.6 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 75.6 mg, Sugar 6.3 g
ANISE SEED FLATBREADS
Steps:
- Make dough:
- Pulse oats in a food processor until coarsely ground. Add flour, baking powder and soda, sugar, and 1/2 teaspoon salt, then pulse to mix well. Add butter and pulse until mixture resembles coarse meal. Add buttermilk and pulse until dough just forms a ball. Divide dough into quarters and cover with a kitchen towel.
- Preheat oven to 350°F.
- Form flatbreads:
- Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 10 1/2- by 8 1/2-inch rectangle. Brush lightly with beaten egg and sprinkle evenly with 1/2 teaspoon salt and 1 teaspoon anise seeds. Gently roll pin lightly over seeds to help them adhere.
- Trim dough (to a 10- by 8-inch rectangle) with a fluted pastry wheel or sharp knife. Cut lengthwise in half, then crosswise into sixths for a total of 12 strips (4 by 1 2/3 inches). Arrange strips 1/2inch apart on a buttered baking sheet and make more in same manner, using another buttered baking sheet for last 2 batches.
- Bake flatbreads:
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until glaze is golden brown and flatbreads are crisp, 15 to 20 minutes total. Transfer to racks to cool.
SWEET PROVENçAL FLATBREAD WITH ANISE SEEDS
A friend of mine posted a link to this on her Face Book page. Posting here for safe keeping. From the Verdant Eats blog. http://verdanteats.wordpress.com/ The recipe originally comes from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoey Francois
Provided by dicentra
Categories Breads
Time 2h15m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Mix all ingredients together in a bucket or mixing bowl, cover loosely and allow to rest at room temperature for 2 hours.
- Refrigerate for up to two weeks, removing portions as needed for daily loaves. The wet dough can be used at room temperature but is easier to handle when cold.
- Cut off a pound of dough (about the size of a grapefruit) with a kitchen scissors or a serrated knife.
- Gently form a smooth ball by generously dusting the ball with flour and stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- Using your hands, a rolling pin, and enough dusting flour to prevent sticking, flatten the ball to a thickness of 1/4-inch.
- Like pizza (1/8-inch thick dough), these don't need to rest after you roll them out. Keeping your work surface well-dusted with flour, use a pizza cutter to make eight triangular flatbreads.
- Using a spatula or your fingers, lift the triangles onto a greased cookie sheet, a silicone mat, or a pizza peel well-dusted with flour or covered with parchment paper.
- Use a pastry brush to paint the triangles with water and sprinkle with anise seeds.
- Slide them onto the pre-heated baking stone (or place the cookie sheet or silicone pad on the stone). Pour 1 cup of tap water into the broiler tray and quickly close the oven door.
- Bake for 15 to 20 minutes, until richly browned and firm.
Nutrition Facts : Calories 3946.5, Fat 67.4, SaturatedFat 9.3, Sodium 10528.5, Carbohydrate 725.1, Fiber 37.7, Sugar 79.1, Protein 107.8
ANISE SEED FLATBREADS
Serve with Shrimp Bisque with Pernod. Flatbreads keep in an airtight container at room temperature 1 week. Makes 48 cracker-style flatbreads.
Provided by Karen in MA
Categories Breads
Time 2h
Yield 48 biscuits
Number Of Ingredients 10
Steps:
- Make dough: Pulse oats in a food processor until coarsely ground. Add flour, baking powder and soda, sugar, and 1/2 teaspoon salt, then pulse to mix well. Add butter and pulse until mixture resembles coarse meal. Add buttermilk and pulse until dough just forms a ball. Divide dough into quarters and cover with a kitchen towel.
- Preheat oven to 350°F.
- Form flatbreads: Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 10 1/2- by 8 1/2-inch rectangle. Brush lightly with beaten egg and sprinkle evenly with 1/2 teaspoon salt and 1 teaspoon anise seeds. Gently roll pin lightly over seeds to help them adhere.
- Trim dough (to a 10- by 8-inch rectangle) with a fluted pastry wheel or sharp knife. Cut lengthwise in half, then crosswise into sixths for a total of 12 strips (4 by 1 2/3 inches). Arrange strips 1/2inch apart on a buttered baking sheet and make more in same manner, using another buttered baking sheet for last 2 batches.
- Bake flatbreads: Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until glaze is golden brown and flatbreads are crisp, 15 to 20 minutes total. Transfer to racks to cool.
Nutrition Facts : Calories 46.7, Fat 2.2, SaturatedFat 1.3, Cholesterol 9.6, Sodium 158.6, Carbohydrate 5.6, Fiber 0.3, Sugar 0.4, Protein 1.1
SEEDED FLATBREADS
Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping
Provided by Cassie Best
Categories Dinner, Side dish
Time 1h15m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the yeast with 2 tbsp warm water and sugar, and leave for a few mins. Tip the flours into a large bowl with 1 tsp salt and make a well in the centre. Pour in the yeast mixture and 500ml warm water. Mix with a wooden spoon until it comes together as a dough, then tip onto a work surface and knead for 5-10 mins until smooth and elastic - add a little extra flour if the dough is too sticky. Put the dough in an oiled bowl, cover with a tea towel and leave in a warm place to rise for 1 hr until doubled in size.
- Tip the dough onto your work surface and knock out all the air. Knead the seeds into the dough until well distributed. Divide the dough into 12 pieces, then roll out each as thinly as you can. Heat a large frying pan, cook the flatbreads for 2 mins or until bubbles appear on the surface, then flip over and cook for 2 mins more. Once all are cooked, wrap in foil and keep for up to a day. Pop in a warm oven to reheat.
Nutrition Facts : Calories 189 calories, Fat 3 grams fat, Carbohydrate 34 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
SIMPLE SESAME FLATBREADS
These simple flatbreads are an impressive addition to any sharing platter. They're surprisingly easy to cook and need just a handful of ingredients
Provided by Cassie Best
Time 1h10m
Yield makes 6
Number Of Ingredients 4
Steps:
- Tip the flour into a large bowl and add 1 tsp salt. Add the yogurt, 2 tbsp water and the sesame seeds, then mix to make a dough (it'll be quite wet). Flour the work surface and tip out the dough. Divide into six pieces. Working with one ball at a time, and keeping the others covered with a tea towel, roll into flatbreads about 0.5cm thick.
- Heat a large griddle or frying pan until really hot. Brush one flatbread with oil, then put in the pan, oil-side down. Cook for 2-3 mins each side until bubbles appear on the surface and the underneath is brown. Turn over and cook for another 2 mins, then transfer to a plate. Continue cooking the remaining flatbreads. Wrap them in foil and keep warm in a low oven until ready to serve, or serve at room temperature.
Nutrition Facts : Calories 265 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium
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