5 c Sifted all purpose flour

2 c Sugar

Salt 3 tb Butter OR oil

1 Active dry yeast (use 2

Packages if time is short) 1 c Warm water (105 115oF)

1 Egg, slightly beaten

1/2 c Melted butter

2 ts Ground cinnamon

1 ts Anise extract OR

1/4 c Aniseeds

1. 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. 2. 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. 3. 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. 4. 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. 5. Butter the top of the dough, cover with wax paper and let rise until

doubled. 6. When the bread has risen, punch it down, and let it rise until

doubled again. 7. 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. 8. Prepare a topping by mixing together the melted butter, remaining 1

cup sugar and the cinnamon. Spread topping on all sides of the rolls. 9. 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