ANISEED YEAST ROLLS
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.
Provided by Taste of Home
Time 50m
Yield 22 rolls.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, brown sugar, salt, yeast and 3 teaspoons aniseed. In a saucepan, heat water and butter to 120°-130°. 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 6-8 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 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° for 20-22 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 196 calories, Fat 6g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 224mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
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
HOMEMADE YEAST ROLLS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h45m
Yield 30 rolls
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Melt 1 stick of the butter in a small saucepan, then bring to a boil and cook until there are light brown specks in the butter, 3 to 4 minutes. Pour the browned butter into a small bowl and whisk in the sugar until dissolved. Whisk in the milk; the mixture should be lukewarm, around 110 degrees F. Next, whisk in the active dry yeast. Set aside until foamy, 5 minutes.
- In a large bowl, mix together the flour and salt. Make a well in the center, add the eggs and whisk the eggs together with a fork. Pour the browned butter mixture into the well. Using a fork, gradually incorporate the flour into the liquids. Continue stirring just until a shaggy dough comes together. Transfer to a lightly floured work surface and knead with floured hands until the dough becomes very smooth, about 5 minutes.
- Lightly grease a large bowl with olive oil. Add the dough, turning it once to coat. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour.
- Punch down the dough. Melt the remaining 1/2 stick of butter and use half of that to grease the bottom and sides of a 9-by-13-inch baking dish. Divide the dough into thirds and divide each third into 10 balls. To create smooth tops: roll each ball between your palms, and then stretch the dough across the top of the ball, pinching the excess at the bottom.
- Place the dough balls, seam-side down, in the prepared baking dish -- 5 to the short side, 6 to long side. Cover and let rise until slightly puffy, 30 minutes. Brush the tops with the remaining butter and sprinkle generously with flaky sea salt.
- Bake until the tops are golden brown and the rolls sound hollow when lightly tapped, 15 to 17 minutes. Serve warm.
ANISEED AND ORANGE ROLLS (BORRACHUELOS)
Make and share this Aniseed and Orange Rolls (Borrachuelos) recipe from Food.com.
Provided by Jane Gib
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- put oil in a pan and fry the aniseed.
- leave to cool.
- put the orange juice and wine in a bowl and mix.
- add the oil and aniseed.
- place the flour in a bowl, and make a hole in the center, and add the rest of the ingredients (except the syrup) and the egg, beaten.
- mix to form a fine dough, adding more flour if necessary.
- Roll out and cut into circular shapes, fold in half and fry.
- once fried, dip into the syrup and sprinkle hundred's and thousand's over them.
Nutrition Facts : Calories 479.1, Fat 19.4, SaturatedFat 2.6, Cholesterol 17.6, Sodium 9.2, Carbohydrate 60.8, Fiber 2.1, Sugar 2.3, Protein 8.5
ANISEED YEAST ROLL
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.
Provided by Allrecipes Member
Time 50m
Yield 22
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 30.7 g, Cholesterol 61.8 mg, Fat 5.9 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 3.1 g, Sodium 184.8 mg, Sugar 7.5 g
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