Sweet rolls (kh)

Yield: 1 Servings

Measure Ingredient
2 packs Active dry yeast
3 Eggs, at room temp
½ cup Warm water
To 4 3/4 cups all-purpose
½ cup Sugar
½ teaspoon Salt
1 Egg yolk
1 tablespoon Anise seed
2 tablespoons Light corn syrup
½ cup Butter or margarine, melted

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.

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