Molletes (Anise Seed Rolls)
Ingredients
1 package active dry yeast 2 eggs
2 tablespoons sugar 1 teaspoon salt
2 cups warm water (105�-115�F) 1 teaspoon anise seed
1/2 cup shortening 6-7 cups flour
1 1/2 cups sugar Margarine
Directions
Dissolve yeast and sugar in warm water in a large mixing bowl. Set aside. In a medium-sized mixing bowl, cream shortening with sugar. Beat in eggs and 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 it is 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. Place in a well-greaed pan, cover, and allow to double in size again. Lightly brush with margarine and bake in a 375�F oven for20-25 minutes.
* Yeast dough should be allowed to rise in a warm locatin. It should never be allowed to rise in a heated oven. Dough is double in size when an indentation remains after a finger has been inserted into dough and removed.
NOTE: Molletes are traditionally served as a coffee cake.
Yield: 3-3 1/2 dozen - Baking Time: 20-25 minutes - Temperature: 375�F Freeze Well
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