Anise-Orange Rye Rolls
  • 1/2cup water
  • 2scant tablespoons or 2 (1/4-ounce) packages active dry yeast
  • 2cups low-fat or skim milk
  • 1/4cup organic canola oilor other mild oil
  • 1/4cup honey
  • 2cups rye flour
  • 2teaspoons salt
  • 1tablespoon freshly grated orange peel1 medium-large orange
  • 2teaspoons crushed anise seed
  • 4-6cups unbleached flour
  • Oil for brushing finished rollsoptional
  1. Heat water to about 110º. In a large bowl, sprinkle yeast over water. Heat milk to about 110º and add to yeast mixture along with oil, honey, rye flour, salt, orange peel, anise seed, and 1 cup unbleached flour. Beat vigorously. Add flour, a little at a time, until dough pulls away from bowl sides.
  2. Turn dough onto a floured work surface and knead until smooth and elastic. Place in an oiled bowl and turn to coat. Cover and let rise until doubled, about 1 hour.
  3. Turn dough onto a lightly oiled work surface; divide into 36 equal pieces. Roll each piece into a ball. Place balls in a well-greased, 14-inch deep-dish pizza pan or two well-greased 10-inch round cake pans. Cover and let rise until almost doubled.
  4. Preheat oven to 375º. Bake 20 minutes, or until done. Immediately remove from pans and cool on a rack. For a soft, shiny crust, brush top of rolls with oil.