Lambropsomo Buns Recipe

In a small mixer bowl combine 1 cup of the flour and the yeast.
In a small saucepan heat milk, water, sugar, butter or margarine, orange peel, aniseed, and salt just till warm (115° to 120°) and butter is almost melted, stirring constantly.
Add to flour mixture; add the 1 egg.
Beat on low speed of an electric mixer for 1/2 minute, scraping bowl.
Beat on high speed for 3 minutes.
Using a spoon, stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place in lightly greased bowl; turn once.
Cover; let rise in warm place till double (about 1 hour).
Punch down; divide in half.
Cover; let rest 10 minutes.
Divide each half into four portions.
Shape each dough portion into a braided ring or a twist roll to make eight rolls total.
For a braided ring, divide one piece of dough into thirds.
Roll each third into a 12 inch rope; braid and seal ends.
Shape into a ring.
Pull center of ring to form a hole.
Place crumpled foil, the size of an egg, in hole.
For twist rolls, roll each piece of dough into a 12 inch rope.
Tie the rope into a loose knot and twist ends together to seal.
Pull center of ring to make a hole.
Place crumpled foil, the size of an egg, in hole.
Place on greased baking sheets.
Cover; let rise in warm place till nearly double (35 to 45 minutes).
Brush with beaten egg white.
Bake in a 375° oven about 15 minutes or till done.
Cool on wire racks.
Remove foil.