INGREDIENTS

INSTRUCTIONS

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. 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. 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. 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. Butter the top
of the dough, cover with wax paper and let rise until doubled. When
the bread has risen, punch it down, and let it rise until doubled
again. 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. Prepare
a topping by mixing together the melted butter, remaining 1 cup sugar
and the cinnamon. Spread topping on all sides of the rolls. 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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