• Cooking Time: 20
  • Servings: 50-60
  • Preparation Time: 180 (most rising time)


My mother made these every Easter when we were young. She got the recipe form a neighbor. They are very rich but oh so good! I often halve the recipe but they disappear so quickly I always wonder why I didn't make the whole batch!


  • 5 lb flour (she used all-purpose but I use bread flour)
  • 1/2 cup very warm water
  • 4 packages yeast (3 T)
  • 1/2 c milk
  • 1c shortening (we use Crisco)
  • 1c butter
  • 11 eggs plus 1 yolk (reserve white for brushing rolls)
  • 1 T salt
  • 1/3 c anise seed
  • 1 c sugar
  • 1/2 c warm water
  • 1/4 c warm water


  • Dissolve yeast in water. Add 1 t sugar to proof.
  • Melt the butter and shortening in the milk over ver low heat. Cool slightly and add to yeast.
  • Beat eggs and yolk into above mixture. Add the anise seed, salt and sugar.
  • Mix in 1/2 of the flour mixture and stir very well.
  • Add 1/2 c warm water and stir well.
  • Add half of the remaining flour. Stir well.
  • Add 1/4 cup warm water. Stir well if you can.
  • Mix in the rest of the flour by stirring or turning the dough out onto the counter and kneading. The dough should be just non-sticky enough to handle.
  • Knead a few minutes (3-5--it doesn't require a lot)
  • Place in a greased bowl. Pat down then turn over so the top is greased.
  • Cover with a cloth and let rise in a warm spot until double (1 to 1 and 1/2 hours)
  • Punch down then pinch off balls of dough (about the size of an extra large egg)
  • Roll the dough into ropes and form into spirals or bracelets or double-S shapes. Let rise 30 minutes.
  • Lightly brush with remaining egg white. Bake 20 minutes at 350 degrees until gloden brown. Slice and spread with butter.

Categories: Roll 

Author Credit: A neighbor of my mother's

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