Serves: 20
Total Calories: 175

1 package yeast active dry
2 teaspoons sugar
1/4 cup water warm (105° to 115°)
3/4 cup milk
1/3 cup sugar
1/4 cup vegetable shortening solid
1/2 cup raisins
3 tablespoons lemon peels grated
2 1/2 tablespoons anise seeds
1 teaspoon salt
1 egg slightly beaten
3 1/2 cups flour
1/4 cup sugar
1 1/2 teaspoons cinnamon ground
1/2 cup butter or margarine, melted

In a large bowl, dissolve yeast and 2 teaspoons sugar in warm water let stand until foamy, 5 to 10 minutes.

Meanwhile, in a small saucepan, scald milk. Remove from heat. Stir in 1/3 cup sugar, shortening, raisins, lemon rind, anise seeds and salt let cool. Add to yeast mixture along with the egg stir well. Add 2 cups of the flour and stir well. Gradually stir in remaining flour to make a soft but slightly sticky dough. On a lightly floured surface, knead dough for about 5 minutes or until smooth and elastic. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Punch down dough cover and let rise until doubled, about 30 minutes.

Grease a baking sheet. Divide dough into twenty equal balls and place about 1 inch apart on baking sheet. Cover and let rise until almost doubled, about 30 minutes. Bake in a preheated 375° oven for 15 to 18 minutes or until brown on top.

Meanwhile, in a small bowl, combine 1/4 cup sugar and cinnamon. Dip top of hot rolls in melted butter or margarine sprinkle with cinnamon-sugar. Serve rolls at room temperature.

Nutritional Facts:

Serves: 20
Total Calories: 175
Calories from Fat: 65

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