The White Gull Inn

Rind of 1/2 orange, grated
3/4 cups buttermilk
1/2 cup brown sugar, firmly packed
1/8 cup molasses
2 tsp. caraway seed
2 tsp. salt
2 tsp. anise seed
3/4 cup water, divided
1 pkg. (1/4 oz) dry yeast
1 egg, slightly beaten
4 to 4-1/2 cups sifted unbleached flour, divided
1 cup rye flour

In a medium saucepan, heat orange rind, buttermilk, brown sugar, molasses, caraway seed, salt, anise seed and &Mac184; cup of water over medium heat until mixture is warm and brown sugar is dissolved; set aside.

Heat remaining water to 100-115 degrees. In a small mixing bowl, combine yeast, warm water and eggs. Mix thoroughly and let stand until yeast is fully dissolved.

In a large mixing bowl, combine 1-1/2 cups of the unbleached flour and the yeast mixture. Add half of the buttermilk mixture and stir well. Add rye flour and stir to combine. Add remaining buttermilk mixture and stir to blend. Add remaining unbleached flour, one cup at a time, until dough is no longer sticky. Knead dough on a lightly floured surface for approximately 5 minutes, or until dough is smooth and no lumps remain. Place dough in a greased bowl, turning once to grease the entire surface. Cover bowl with a clean towel or plastic wrap and set in a warm, draft-free spot. Allow to rise until doubled in size. Punch down dough and divide and shape into round balls slightly larger than a golf ball.

Spray a sheet pan with nonstick cooking spray. Place rolls on pan and return to a draft-free spot and let rise until doubled in size. Bake in a preheated, 375-degree oven for 30-35 minutes or until golden brown. Remove pan from oven and cool on wire rack.

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