1 tbsp dry yeast
1/2 cup sugar
3/4 cup warm milk (~110 deg.)
1 1/2 tsp kosher salt
2 tsp anise seeds
2 tsp sesame seeds
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted
2 tbsp orange flower water
4 1/2 cups flour
1 tbsp milk
sesame seeds (as needed)
Course sugar (as needed)
Proof yeast in milk, and sugar
Add the salt, anise seeds, sesame seeds and eggs
Mix in the butter and flour. Dough should be sticky. Kneed for 6 minutes.
Transfer the dough to a bowl, cover and let rise 1 to 2 hours, until doubled in size.
Punch down the dough, and let rise for another 45 minutes to an hour.
Oil a large baking sheet (or line it with parchment paper). Divide the dough into 12 equal portions and shape each into a smooth ball. Arrange the balls of dough on the baking sheet and leave to rest for 5 to 10 minutes.
Flatten each ball of dough by patting them down into a disc-shape. Cover with a towel and leave to rise for an hour or longer, until puffy and light.
Preheat oven to 450°
Make an egg wash by combining the egg and tablespoon of milk. Brush each roll with the egg wash then garnish with sesame seeds (coarse sugar if desired)
Bake the rolls until deep golden brown, about 15 to 20 minutes.