These full-bodied rolls have a delicate yet distinct flavor.
Makes 36 / These full-bodied rolls have a delicate yet distinct flavor. Crush anise seeds with a mortar and pestle or gently pound with a clean hammer on a cutting board to release their licorice flavor.
1/2 cup water
2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast
2 cups low-fat or skim milk
1/4 cup canola oil
1/4 cup honey
2 cups rye flour
2 teaspoons salt
1 tablespoon freshly grated orange peel (1 medium-large orange)
2 teaspoons crushed anise seed
4-6 cups unbleached flour
Oil for brushing finished rolls (optional)
1. Heat water to about 110º. In a large bowl, sprinkle yeast over water. Heat milk to about 110º and add to yeast mixture along with oil, honey, rye flour, salt, orange peel, anise seed, and 1 cup unbleached flour. Beat vigorously. Add flour, a little at a time, until dough pulls away from bowl sides.
2. Turn dough onto a floured work surface and knead until smooth and elastic. Place in an oiled bowl and turn to coat. Cover and let rise until doubled, about 1 hour.
3. Turn dough onto a lightly oiled work surface; divide into 36 equal pieces. Roll each piece into a ball. Place balls in a well-greased, 14-inch deep-dish pizza pan or two well-greased 10-inch round cake pans. Cover and let rise until almost doubled.
4. Preheat oven to 375º. Bake 20 minutes, or until done. Immediately remove from pans and cool on a rack. For a soft, shiny crust, brush top of rolls with oil.