Lauper (- sweet anise bread rolls)
These remind me of when I was a kid, visiting my grandmother who made these all the time.
The rye flour will keep them moist for days. (- but they never last more than a day or two in this house hold.)
We eat them with cheese and serve them with tea or coffee.
2 1/4 pounds white flour
1 pound finely grind rye flour
1/2 cup canola oil
2 1/3 cup dark syrup
1 1/2 ts salt
1 envelope anise seeds (3 teaspoons)
2 envelopes of yeast (5 teaspoons)
4 cups of milk
Mix flour, salt and dry yeast in a bowl.
Crush the anise seeds in a mortar and add them to the dry mixture.
Heat milk in a casserole until it's lukewarm. Add oil and dark syrup, mix well and pour into the bowl with the dry mixture.
Blend well. Add a little white flour if necessary.
When you have formed a dough, let it rise until double in size.
Roll out 12 large buns (- I usually make around 20 because I like them smaller), and let rise for 30 minutes.
Brush with eggwash if desired, and bake at 350F for 20 minutes, or until done.
These remind me of when I was a kid, visiting my grandmother who made these all the time.
The rye flour will keep them moist for days. (- but they never last more than a day or two in this house hold.)
We eat them with cheese and serve them with tea or coffee.
2 1/4 pounds white flour
1 pound finely grind rye flour
1/2 cup canola oil
2 1/3 cup dark syrup
1 1/2 ts salt
1 envelope anise seeds (3 teaspoons)
2 envelopes of yeast (5 teaspoons)
4 cups of milk
Mix flour, salt and dry yeast in a bowl.
Crush the anise seeds in a mortar and add them to the dry mixture.
Heat milk in a casserole until it's lukewarm. Add oil and dark syrup, mix well and pour into the bowl with the dry mixture.
Blend well. Add a little white flour if necessary.
When you have formed a dough, let it rise until double in size.
Roll out 12 large buns (- I usually make around 20 because I like them smaller), and let rise for 30 minutes.
Brush with eggwash if desired, and bake at 350F for 20 minutes, or until done.