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