Molletes - Mexican Anise Seed Rolls

• 1 package active dry yeast
• 2 eggs
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 cups warm water (105u0b0-115u0b0F)
• 1 teaspoon anise seed
• 1/2 cup shortening
• 6 -7 cups flour
• 1 1/2 cups sugar
• margarine

1. Dissolve yeast and 2 tablespoons sugar in warm water in a large mixing bowl; set aside.
2. In a medium-sized mixing bowl, cream shortening with remaining sugar.
3. Beat in eggs; add salt and anise seed.
4. Add creamed mixture to yeast and thoroughly combine.
5. Gradually add flour to mixture until a moderately firm dough is formed.
6. Knead dough on a lightly floured board until it is smooth and elastic.
7. Place dough in a greased bowl, cover, and allow to rise until double in size.
8. Punch dough down, knead, and allow to double in size again.
9. Knead dough and shape into round balls the size of an egg.
10. Preheat oven to 375u0b0F.
11. Place in a well-greased pan, cover, and allow to double in size again.
12. Lightly brush with margarine and bake for 20-25 minutes.

active dry yeast, eggs, sugar, salt, water, anise seed, shortening, flour, sugar, margarine

Taken from www.food.com/recipe/molletes-mexican-anise-seed-rolls-92180 (may not work)