Sweet rolls (kh)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Active dry yeast |
| 3 | Eggs, at room temp | |
| ½ | cup | Warm water |
| 3¾ | To 4 3/4 cups all-purpose | |
| Flour | ||
| ½ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | Egg yolk | |
| 1 | tablespoon | Anise seed |
| 2 | tablespoons | Light corn syrup |
| ½ | cup | Butter or margarine, melted |
Directions
Sprinkle yeast over water in a large warm bowl. Stir until yeast is dissolved. Add sugar, salt, anise seed, melted butter, eggs, and 2 cups of flour; beat until smooth. Stir in enough additional flour to make a soft dough Turn dough onto a lightly floured surface; knead until smooth and elastic (8 to 10 minutes). Put dough into a greased bowl; turn to grease top. Cover; let rise in a warm place until double in bulk (about 1 hour. Punch dough down and turn onto lightly floured surface; roll into a 12-inch square. Cut into fourths and cut each square into 4 triangles. Allowing space for rising, place triangles on greased cookie sheets. Cover; let rise in warm place until double in bulk about 1 hour. Beat egg yolk and corn syrup together until blended Generously brush over triangles. Bake at 350 10 to 15 minutes. Serve warm.