Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 c Sifted all purpose flour
2 c Sugar
Salt
3 tb Butter OR oil
1 Active dry yeast (use 2
Packages if time is short)
1 c Warm water (105 - 115øF)
1 Egg, slightly beaten
1/2 c Melted butter
2 ts Ground cinnamon
1 ts Anise extract OR
1/4 c Aniseeds

1. Sift flour, 1 cup sugar adn salt together. Cut in the butter
until the mixture resembles coarse meal. If using oil, stir oil into
liquid ingredients after adding the egg.

2. Dissolve yeast in warm water, stir vigorously, and allow to
ferment for 5 to 10 minutes. Then add the egg and anise extract or
aniseeds.

3. Add a small quantity of the flour mixture to the yeast and beat
until thoroughly blended. Let stand for a few minutes, or until dough
becomes light and airy.

4. Add the rest of the flour mixture, adding more flour if
necessary to make a stiff dough. Knead on a lightly floured board
until satiny.

5. Butter the top of the dough, cover with wax paper and let rise
until doubled.

6. When the bread has risen, punch it down, and let it rise until
doubled again.

7. Knead the dough slightly, then form into balls the size of an
orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick.

8. Prepare a topping by mixing together the melted butter,
remaining 1 cup sugar and the cinnamon. Spread topping on all sides
of the rolls.

9. Let rolls rise until light and about doubled in size. When
nearly doubled, preheat oven to 400 degrees F. Bake in a preheated
oven for 20 to 25 minutes, or until golden. Slice thinly and butter
generously with soft butter. Arrange slices on a platter as desired.
They will keep for 2 to 3 days at room temperature when well wrapped.

Maximum recommended freezer storage: 3 months

Makes 8 to 10 small loaves.

From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony
Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin
Brewer, Cooking Echo, 2/93

Browse by categories