Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
2 tablespoons (2 packages) active dry yeast
2 1/2 cups warm (110º to 115ºF.) water
1 tablespoon Extra-Virgin Olive Oil
1 tablespoon salt
1 tablespoon coarsely ground black pepper
1/4 cup anise seeds
6 1/2 to 7 cups King Arthur™ Unbleached, All-Purpose Flour
1 large egg beaten with 1 teaspoon water for egg wash
In a large bowl, dissolve the yeast in the water. Let proof until the yeast is foamy, about 10 minutes. Add the oil, salt, pepper, and anise seeds. Add the flour about 1 cup at a time, mixing it with your hands, until a ball is formed; you may not need all the flour. Turn the dough out onto a floured surface and knead until elastic, 10 to 15 minutes. Put the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm draft-free place for about 1 hour.
Preheat the oven to 375ºF. Grease 2 baking sheets.
Punch the dough down. Break off 2-inch pieces of dough and shape them into round rolls. Place them 2 inches apart on the baking sheets and brush the tops with the egg wash. Sprinkle the tops with sesame seeds. Cover loosely with clean towels and let rise for 20 minutes, or until doubled in size.
Bake for 15 to 20 minutes, or until golden brown. Serve warm.
Note: To freeze, wrap the rolls individually in foil and seal them in plastic bags. They can be frozen for up to 3 months. Defrost in the refrigerator and reheat to serve.
This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William Morrow and Company Inc., in 1991.