|Sifted all purpose flour||5 Cup (80 tbs)|
|Sugar||2 Cup (32 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package, Use 2 Packages If Time Is Short)|
|Warm water||1 Cup (16 tbs), 105� to 115�f|
|Egg||1 , slightly beaten|
|Anise extract/1/4 cup aniseeds||2 Teaspoon|
|Melted butter||1⁄2 Cup (8 tbs)|
1 Sift flour, 1 cup sugar and 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°F.
10 Bake in the 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.