This is one of my favorite roll recipes. Everyone gets excited when I tell them I'm making these for Thanksgiving. They are sweet and have just the slightest hint of anise. They're definitely worth the work, and I hope you love these as much as my family does!

Gallery

Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
2 hrs 30 mins
total:
3 hrs 10 mins
Servings:
36
Yield:
36 rolls
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the milk into a pan, and heat just until bubbles form around the edge of the pan. Remove from heat and cool to lukewarm (110 degrees F/45 degrees C).

    Advertisement
  • Dissolve yeast in 1 cup lukewarm (110 degrees F/45 degrees C) water. Allow to rest 5 minutes.

  • Beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. Stir in the milk and yeast mixture. Gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). Add more flour if needed. Cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours.

  • Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inch thick. Cut dough into 8x1 inch strips. Twist each strip into a simple knot, and place on prepared baking sheet. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Pour 1 quart water into a pan and bring to a boil over high heat. Dip each roll quickly into the boiling water, and return to baking sheet.

  • Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.

Nutrition Facts

169 calories; protein 3.8g 8% DV; carbohydrates 27.6g 9% DV; fat 4.6g 7% DV; cholesterol 11.4mg 4% DV; sodium 75.6mg 3% DV. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/23/2010
I also didn't dip the rolls into boiling water and I made them simple round rolls. Turned out great! Read More
(6)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/30/2007
Four stars only because i was afraid to do the dipping in the hot water. They are so tender when they have risen and i was afraid i would deflate them. I baked them anyway and they were wonderful--just perfect sweetness. i could get fat on them!!!:) Read More
(6)
Rating: 5 stars
04/09/2009
I 3 anise Read More
(6)
Rating: 4 stars
11/23/2010
I also didn't dip the rolls into boiling water and I made them simple round rolls. Turned out great! Read More
(6)
Advertisement
Rating: 5 stars
03/24/2010
I used all whole wheat flour changed the sugar to 2/3 cup of honey changed the shortening to oil and upped the anise seeds to 4 tsp. All of this is due to family preference. What a delightful recipe! I love the small knot shapes the flavor and the texture! I'll be making these again! Read More
(4)
Rating: 5 stars
08/29/2011
I skipped the boiled water dipping and brushed with a yolk wash then pushed brown sugar ontop and the result was amazing. They all disappeared immeadiately and everyone came back for seconds! Read More
(2)
Rating: 4 stars
04/08/2009
Pretty good Read More
(2)
Advertisement
Advertisement