MOLLETES - MEXICAN ANISE SEED ROLLS
Molletes are traditionally served as a coffee cake. This bread freezes well. Posted in response to a recipe request.
Provided by Molly53
Categories Yeast Breads
Time 2h25m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast and 2 tablespoons sugar in warm water in a large mixing bowl; set aside.
- In a medium-sized mixing bowl, cream shortening with remaining sugar.
- Beat in eggs; add salt and anise seed.
- Add creamed mixture to yeast and thoroughly combine.
- Gradually add flour to mixture until a moderately firm dough is formed.
- Knead dough on a lightly floured board until it is smooth and elastic.
- Place dough in a greased bowl, cover, and allow to rise until double in size.
- Punch dough down, knead, and allow to double in size again.
- Knead dough and shape into round balls the size of an egg.
- Preheat oven to 375°F.
- Place in a well-greased pan, cover, and allow to double in size again.
- Lightly brush with margarine and bake for 20-25 minutes.
PERUVIAN - PAN DE ANIS - ANISE BREAD
This is another recipe by Marian Blazes posted here for the ZWT-7 Tour of South/Central America. You will not be able to resist these sweet little aniseed breads when they are fresh out of the oven. They are rolled into olive-like spirals and baked. Typically they are served with a meal, or as a midmorning snack with coffee.
Provided by Baby Kato
Categories Breads
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Place aniseed in a pot with the water and bring to boil. Remove from heat, cover, and let cool to lukewarm.
- Add the yeast, aniseed water including the seeds and sugar to the bowl of standing mixer and let rest 5 minutes. Then add the flour, the shortening or butter and the salt and mix on low speed with the dough hook attachment until well blended.
- Slowly add the bread flour and continue to knead. Knead dough for about 5 minutes, (you can also knead it by hand if you prefer) until it is smooth and elastic and pulls away smoothly from the sides of the bowl.
- If the dough seems sticky you may add a couple more tablespoons flour .
- Place the dough in an oiled bowl and let rise for one hour.
- Punch down the dough and separate it into golfball size pieces (about 35 grams). Roll each piece into a ball, cover balls with plastic wrap and let rest for 5 minutes.
- Flatten each ball into an slighly oval shape, about 3 inches wide and 4-5 inches long, using a rolling pin if necessary. Starting at one end of the oval, roll dough up into a spiral. Place seam side down on a baking sheet.
- Mix 1 egg with 1 tablespoon water and brush tops and sides of rolls with egg mixture. Let rolls rise in a warm place for a half hour.
- Bake rolls for 12 - 25 minutes, at 375 degrees until they are golden brown.
- They may be served warm or at room temperature.
GRANDMA'S OLD-FASHIONED YEAST ROLLS
This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.
Provided by Asgard Ranch
Categories Roll and Bun Recipes
Time 2h40m
Yield 24
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
- Fill a pot with hot (not boiling) water.
- Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
- Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
- Heavily grease two 9x13-inch pans with shortening.
- Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg
ITALIAN ANISE BREAD
My family has been making this Easter bread for generations. It's origins are in a family bakery owned by my great-great aunts off the boat from Italy. My mom and I are the only remaining individuals who know how to make this, so I'm posting it hoping to share it with others. It is made the old world way, so it is not quick, but it is delicious and well worth the work and wait.
Provided by Lindsey Elizabeth
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 10h
Yield 20
Number Of Ingredients 8
Steps:
- Combine flour, sugar, and anise seed together in a very large bowl; create a well in the center.
- Mix warm water and yeast together in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to the well in the flour mixture. Knead flour-milk mixture using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
- Grease and flour 6 loaf pans.
- Punch dough down and divide into 6 portions. Mold each portion into a round shape and place each in a prepared pan. Cover pans and let rise for 1 hour more.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.
Nutrition Facts : Calories 448.1 calories, Carbohydrate 81.4 g, Cholesterol 88.6 mg, Fat 8.1 g, Fiber 2.5 g, Protein 11.9 g, SaturatedFat 4 g, Sodium 73 mg, Sugar 21.5 g
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