Laup – Traditional Norwegian Pastry

3.5 oz. (100 g) butter
3 cups (7 dl) milk
2.8 oz. (80 g) yeast
30 oz. (850 g) all purpose flour
11.5 oz. (325 g) rye flour
5.3 oz. (150 g) sugar
1 teaspoon salt
1 teaspoon ground anise
1 egg for brushing

Preheat oven to 225 degrees Celsius/440 degrees Fahrenheit.

Melt the butter in a saucepan. Add the milk and let it cool until it is finger warm. Crumble the yeast in a small bowl, add the milk and stir until the yeast has dissolved .

Mix the dry ingredients in a bowl. Do not add all the flour at once. Pour the yeast mix into the bowl. Knead into a firm dough. Cover the bowl with a cloth or plastic wrap and let it rise until double size, approx. 45 minutes.

Roll out the dough on a lightly floured surface. Split it in half, and divide the two pieces into 10 equal pieces, and form into round balls. Flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, about 20 to 30 minutes.

Gently beat the egg and brush it over the Laups before baking it for 12-15 minutes. Let them cool slightly before serving.

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