Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

• 3 1/4 to 5 3/4 cups all-purpose flour
• 3/4 cup packed brown sugar
• 1 1/2 tsp. salt
• 2 pkg. (1/4 oz. each) active dry yeast
• 4 tsp. aniseed, divided
• 3/4 cup water
• 1/2 cup butter, cubed
• 6 eggs

Directions

1. In a large mixing bowl, combine 2 cups flour, brown sugar, salt, yeast and 3 tsp. aniseed. In a saucepan, heat water and butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add five eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6 to 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.
3. Punch down dough. Turn onto a lightly floured surface; divide into 22 pieces. Shape each into a ball. Place 2 inches apart on a greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. Beat remaining aniseed. Bake at 350 degrees for 20-22 minutes or until golden brown. Remove from pans to wire racks.

4. makes 22 rolls

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