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!
Original recipe makes 36 rolls
2 cups milk
2 (.25 ounce) envelopes active dry yeast
1 quart water, divided
2/3 cup shortening
1 cup white sugar
1 teaspoon salt
2 teaspoons anise seeds
8 cups all-purpose flour, or as needed
3 hrs 10 mins
- 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.
Calories: 168 kcal
Carbohydrates: 27.6 g
Cholesterol: 13 mg
Fat: 4.6 g
Fiber: 0.8 g
Protein: 3.8 g
Sodium: 76 mg