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Molletes
Anise Seed Rolls

1 package active dry yeast
2 eggs
2 tablespoons sugar
1 teaspoon salt
2 cups warm water
1 teaspoon anise seed
1/2 cup shortening
6-7 cups flour
1 1/2 cups sugar
Margarine

1. Dissolve yeast and 
sugar in warm water 
in a large mixing bowl.
Set aside.

2. In a medium-sized 
mixing bowl, 
cream shortening with sugar. 
Beat in eggs and 
add salt and anise seed.

3. 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.

4. Place dough 
in a greased bowl, 
cover, 
and allow to rise 
until it is double in size.*

5. Punch dough down, knead, 
and allow to double 
in size again.

6. Knead dough and 
shape into round balls 
the size of an egg. 
Place in a well-greased pan, 
cover, 
and allow to double 
in size again.

7. Lightly brush with 
margarine and bake in a 
375 degree F. oven  
for 20-25 minutes.

* Yeast dough should be 
allowed to rise in a warm 
location. 
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.

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