I'm sorry for disappearing from the face of Earth...uhm, I guess that will be face of Blogger...without further notice a few months back.
Real Life got in the way there for a little while, but my stove has been screaming my name and this week we reunited.
I went for the flour first. These sweet rolls contain fine grind rye flour and has more fiber than plain white flour. In my book, that makes them almost healthy. I do agree that the amount of dark syrup keeps them from being labelled "Health Food", but if you serve them with cheese instead of jam, it evens out.
Serve them with tea or coffee.
Lauper (- sweet anise bread rolls)
These remind me of when I was a kid, visiting my grandmother who made these all the time.
The rye flour will keep them moist for days. (- but they never last more than a day or two in this house hold.)
2 1/4 pounds white flour
1 pound finely grind rye
1/2 cup canola oil
2 1/3 cup dark syrup
1 1/2 ts salt
1 envelope anise seeds (3 teaspoons)
2 envelopes of yeast (5 teaspoons)
4 cups of milk
Mix flour, salt and dry yeast in a bowl.
Crush the anise seeds in a mortar and add them to the dry mixture.
Heat milk in a casserole until it's lukewarm. Add oil and dark syrup, mix well and pour into the bowl with the dry mixture.
Blend well. Add a little white flour if necessary.
When you have formed a dough, let it rise until double in size.
Roll out 12 large buns (- I usually make around 20 because I like them smaller), and let rise for 30 minutes.
Brush with eggwash if desired, and bake at 350F for 20 minutes, or until done.
