Orange-Fennel Rolls

Ingredients

• 3 tablespoons butter melted
• 2.3 teaspoons yeast dry
• 1 teaspoon fennel seeds crushed
• 1.8 cups flour all-purpose divided
• 1.5 teaspoons orange rind grated
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 0.7 cup warm water 100° to 110°

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk
• wire rack
• measuring cup

Directions

1. Dissolve sugar and yeast in 2/3 cup warm water in a small bowl; let stand 5 minutes. Stir in butter.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine 75 ounces (about 1 1/2 cups) flour, orange rind, crushed fennel seeds, and salt in a large bowl, stirring with a whisk.
4. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
5. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough). Punch dough down; cover and let rest 5 minutes.
6. Divide dough into 12 equal portions, shaping each into a ball. Arrange dough balls, 2 inches apart, on a baking sheet lined with parchment paper. Cover and let rise 20 minutes or until doubled in size.
7. Preheat oven to 40
8. Bake at 400 for 10 minutes or until browned. Cool on baking sheet on a wire rack for 2 minutes.
9. Remove rolls from baking sheet.
10. Serve warm, or cool completely on wire rack.