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 your 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 of your dry ingredients, do not add all of the flour at once. For best results sift the ingredients to fully mix them. Once combined, pour your yeast mixture into the bowl and knead into a firm dough. Cover your bowl and set in a warm area until it has doubled in size. This should take about 45 minutes.
On a lightly floured surface roll out your dough and split it in half. Divide the two halves into 10 equal pieces and form them 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.