This curry chicken soup is delicious and easy to prepare. I’ve never made it for anyone who didn’t enjoy it. Pita bread should be served warm.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 36 |
| Yield: | 36 rolls |
Ingredients
- 2 cups milk
- 2 (.25 ounce) envelopes active dry yeast
- 1 quart water, divided
- ⅔ cup shortening
- 1 cup white sugar
- 2 eggs
- 1 teaspoon salt
- 2 teaspoons anise seeds
- 8 cups all-purpose flour, or as needed
Instructions
- Pour the milk into a pan, and heat just until bubbles form around the edge of the pan. Remove from heat and cool to lukewarm (110 degrees F/45 degrees C).
- Dissolve yeast in 1 cup lukewarm (110 degrees F/45 degrees C) water. Allow to rest 5 minutes.
- Beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. Stir in the milk and yeast mixture. Gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). Add more flour if needed. Cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
- Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inch thick. Cut dough into 8×1 inch strips. Twist each strip into a simple knot, and place on prepared baking sheet. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Pour 1 quart water into a pan and bring to a boil over high heat. Dip each roll quickly into the boiling water, and return to baking sheet.
- Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 76 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I skipped the boiled water dipping and brushed with a yolk wash then pushed brown sugar ontop and the result was amazing. They all disappeared immeadiately and everyone came back for seconds!
I also didn’t dip the rolls into boiling water and I made them simple round rolls. Turned out great!
I used all whole wheat flour, changed the sugar to 2/3 cup of honey, changed the shortening to oil, and upped the anise seeds to 4 tsp. All of this is due to family preference. What a delightful recipe! I love the small knot shapes, the flavor and the texture! I’ll be making these again!
I <3 anise
Pretty good
Four stars only because i was afraid to do the dipping in the hot water. They are so tender when they have risen and i was afraid i would deflate them. I baked them anyway and they were wonderful–just perfect sweetness. i could get fat on them!!!:)