Rose Water Buns
|Flour||2 Cup (32 tbs)|
|Active dry yeast||1⁄2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||4 Tablespoon|
|For rose water syrup|
|Unsalted butter||1 Tablespoon|
|Rose water||1 Teaspoon|
1 Combine 1 cup flour, yeast, sugar, aniseeds, and salt. Heat milk and butter to hot (120°€”130°F). Pour over dry ingredients; mix thoroughly.
2 Add egg, and enough remaining flour to make a soft dough.
3 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
4 Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Divide into 12 equal pieces. Cover; let rest for 10 minutes.
6 Make circles about 3 inches in diameter and 1/4 inch thick. Place on lightly greased baking sheet.
7 Cover; let rise in warm place until double€”about 30 minutes.
8 Bake in a preheated 350°F oven 15-20 minutes or until done. Cool on wire rack.
9 Combine sugar, milk, butter, and rose water in saucepan. Let boil for 4 minutes. With fork, dip each bun into the hot syrup, coating completely. Place on wire rack with waxed paper under it for easy cleaning.