Makes 15 rolls
Delicious sweet rolls which are perfect for desert as well as for breakfast.
1 kilo flour
1 cup sugar
115 grams of butter, softened
1⁄2 a cup of sunflower oil
300 millilitres milk
2 tablespoons orange flower water
2 teaspoons yeast
2 teaspoons of star anise seeds
1 teaspoon baking powder
1 teaspoon vanilla sugar (or substitute in a few drops of vanilla extract)
1 tablespoon sesame seeds, for topping 1 egg
n a small bowl, dissolve the yeast in 3 tablespoons of warm (not hot) water. Meanwhile, add the flour to a large flat bowl and make a well in the center. Add the sugar, oil, butter, anise seeds, baking powder, vanilla sugar, orange flower water, and the activated yeast. Knead all together and then slowly add in the milk. The resulting dough should be very sticky. Add some more water or flour to get it to just come together.
Cover with cling wrap and let rise for 30 minutes. Knead once more and then cover with cling wrap again and let rise for another 30 minutes.
Shape small handfuls of dough into round balls and set on an oiled baking sheet to rest. Preheat the oven to 200o C (390o F) and flatten the balls lightly with your fingertips. Beat the egg in a small bowl and brush the rolls with egg wash, then sprinkle with sesame seeds. Bake for 15-20 minutes or until golden brown.