1 Stick unsalted butter (½ cup or 8 tbsp.)
3 Cups milk
1 Tsp. yeast
3 ¾ Cups all-purpose flour
3 ¼ Cups rye flour
⅔ Cup sugar
1 Tsp salt
1 Tsp ground anise
1 Egg for brushing
Preheat oven to 440° F.
In a small saucepan melt the butter, add the milk and let it cool until it is slightly warm to the touch. In a small bowl crumble the yeast and add the milk/butter mixture. Stir until the yeast has dissolved.
In a large bowl mix all dry ingredients; do not add all of the flour at once. For best results sift the ingredients to fully mix them. Once combined, pour yeast mixture into the bowl and knead into a firm dough. Cover the bowl and set in a warm area until it has doubled in size. This should take about 45 minutes.
Roll out dough on a lightly floured surface and split it in half. Divide the two halves into 10 equal pieces and form each into a round bun. Flatten each ball into a bun shape, cover them with a cloth and let rise until doubled. This should take about 20-30 minutes.
Gently beat the egg and brush each Laup. Bake for 12-15 minutes. Let cool prior to serving.