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Ingredients
- 2 pkt Active dry yeast
- 1/2 c. Hot water, (110-115 degrees)
- 3/4 c. Hot lowfat milk, (110-115 degrees)
- 1/2 c. Butter or possibly margarine, melted
- 1/2 c. Sugar
- 2 x Egg, beaten
- 1 tsp Salt
- 1Â 1/2 tsp Crushed aniseed
- 4Â 1/2 c. All-purpose flour, 4-1/2 to 5 c.
- 1 x Egg, beaten
- 1/2 c. Sugar
- 1/2 tsp Crushed aniseed
Directions
- In a mixing bowl, dissolve yeast in water. Add in lowfat milk, butter, sugar, Large eggs, salt, aniseed and 3 c. of flour; beat till smooth. Add in sufficient remaining flour to create a soft dough. Turn onto a floured board; knead till smooth and elastic about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a hot place till doubled, about 1 hour.
- Punch dough down; roll into a 16x9" rectangle. Cut into three 16x3" pcs.
- Cut each piece into sixteen 3x1" strips. Twist each strip; place 1-1/2" apart on greased baking sheets Cover and let rise till doubled, about 30 min. Combine topping ingredients; brush over twists. Bake at 375 degrees for 12-15 min or possibly till browned. Cold on wire racks.
- Yield: 4dozen.
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