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Prep 2 hrs
Cook 20 mins
When we lived on the Caribbean island of Bonaire, our neighbor had a bakery and we would wake up each morning to the aroma of fresh bread and these rolls! It was sweet torture and many times we would give in and treat ourselves to these yummy rolls for breakfast! (Prep time includes time for dough to rise two times. Recipe did not include serving size or yield, so I'm guessing on the servings...)
- 2 tablespoons yeast
- 1 cup water
- 1 1⁄2 cups flour
- 1 tablespoon vanilla
- 1 tablespoon almond flavoring
- 1 tablespoon baking powder
- 1⁄2 cup margarine, melted
- 2 teaspoons anise seeds (optional)
- 1⁄4 lb raisins or 1⁄4 lb currants or 1⁄4 lb candied fruit, chopped
- 1⁄4 cup water
- 1 egg
- 1⁄2 cup milk
- 1⁄2 tablespoon salt
- 1 1⁄2 cups brown sugar
- 4 1⁄2 cups flour
- 2 tablespoons shortening
- brown sugar
- Dissolve yeast in warm water.
- Stir in 1 1/2 cup flour and let set about 15 minutes.
- Add vanilla, almond flavoring, and baking powder.
- Add margarine and anise seed.
- Chop fruit with water in blender.
- Add fruit and egg to yeast mixture.
- Add milk, salt, sugar, and enough flour until dough stops sticking to side of bowl (may be up to 4 1/2 cups).
- Knead into a soft dough.
- Place dough in greased bowl; cover; and let rise until doubled in size.
- Punch down dough and shape into round rolls; place in greased baking pans.
- Let rise.
- (large rolls could be about the size of softballs, while small rolls could be about the size of baseballs, after rising).
- Bake at 350 for 20 minutes, or until golden brown.
- Brush with a mixture of brown sugar and a little water.
- Serve warm with butter or margarine.
Delicious, but actually makes about 36 medium small rolls.
Excellent! These remind me of the yeast rolls at a steak house.