Best Aniseed Yeast Rolls Recipes

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MOLLETES - MEXICAN ANISE SEED ROLLS



Molletes - Mexican Anise Seed Rolls image

Molletes are traditionally served as a coffee cake. This bread freezes well. Posted in response to a recipe request.

Provided by Molly53

Categories     Yeast Breads

Time 2h25m

Yield 36 serving(s)

Number Of Ingredients 10

1 package active dry yeast
2 eggs
2 tablespoons sugar
1 teaspoon salt
2 cups warm water (105°-115°F)
1 teaspoon anise seed
1/2 cup shortening
6 -7 cups flour
1 1/2 cups sugar
margarine

Steps:

  • Dissolve yeast and 2 tablespoons sugar in warm water in a large mixing bowl; set aside.
  • In a medium-sized mixing bowl, cream shortening with remaining sugar.
  • Beat in eggs; add salt and anise seed.
  • Add creamed mixture to yeast and thoroughly combine.
  • Gradually add flour to mixture until a moderately firm dough is formed.
  • Knead dough on a lightly floured board until it is smooth and elastic.
  • Place dough in a greased bowl, cover, and allow to rise until double in size.
  • Punch dough down, knead, and allow to double in size again.
  • Knead dough and shape into round balls the size of an egg.
  • Preheat oven to 375°F.
  • Place in a well-greased pan, cover, and allow to double in size again.
  • Lightly brush with margarine and bake for 20-25 minutes.

ITALIAN ANISE BREAD



Italian Anise Bread image

My family has been making this Easter bread for generations. It's origins are in a family bakery owned by my great-great aunts off the boat from Italy. My mom and I are the only remaining individuals who know how to make this, so I'm posting it hoping to share it with others. It is made the old world way, so it is not quick, but it is delicious and well worth the work and wait.

Provided by Lindsey Elizabeth

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 10h

Yield 20

Number Of Ingredients 8

12 ⅜ cups all-purpose flour
2 cups white sugar
5 tablespoons anise seed
½ cup warm water
2 (.25 ounce) packages active dry yeast
2 cups warm milk
8 eggs, at room temperature
½ cup butter, melted

Steps:

  • Combine flour, sugar, and anise seed together in a very large bowl; create a well in the center.
  • Mix warm water and yeast together in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
  • Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to the well in the flour mixture. Knead flour-milk mixture using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
  • Grease and flour 6 loaf pans.
  • Punch dough down and divide into 6 portions. Mold each portion into a round shape and place each in a prepared pan. Cover pans and let rise for 1 hour more.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.

Nutrition Facts : Calories 448.1 calories, Carbohydrate 81.4 g, Cholesterol 88.6 mg, Fat 8.1 g, Fiber 2.5 g, Protein 11.9 g, SaturatedFat 4 g, Sodium 73 mg, Sugar 21.5 g

GRANDMA'S OLD-FASHIONED YEAST ROLLS



Grandma's Old-Fashioned Yeast Rolls image

This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.

Provided by Asgard Ranch

Categories     Roll and Bun Recipes

Time 2h40m

Yield 24

Number Of Ingredients 7

2 ½ cups warm water
1 ½ tablespoons active dry yeast
½ cup white sugar
1 tablespoon salt
¾ cup shortening (such as Crisco®)
7 cups all-purpose flour, divided, or more as needed
½ cup butter, melted

Steps:

  • Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
  • Fill a pot with hot (not boiling) water.
  • Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
  • Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
  • Heavily grease two 9x13-inch pans with shortening.
  • Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg

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An Overview of Aniseed Yeast Rolls Recipes

Aniseed yeast rolls are a delicious and aromatic type of bread that is popular in many different cultures around the world. These rolls are typically made with a combination of flour, yeast, milk, honey, butter, and aniseed, which gives them their distinctive flavor and texture. There are many different variations of aniseed yeast roll recipes out there, each with their own unique twist on the classic recipe. Some recipes call for additional ingredients like orange zest, sugar, or eggs, while others are a little more straightforward and only require a few simple ingredients.
The History of Aniseed Yeast Rolls
Aniseed yeast rolls have a long and storied history that dates back thousands of years. Aniseed, which is the key ingredient in this type of bread, has been used for centuries for its medicinal properties and its distinctive flavor and aroma. One of the earliest references to aniseed bread can be found in ancient Rome where it was a popular food among the wealthy classes. The Romans would often sprinkle aniseed on their bread as a way of flavoring it, and this tradition continued on throughout the centuries. In more recent times, aniseed yeast rolls have become a popular holiday treat in many parts of the world. They are commonly served during the Christmas season in Europe and the United States, and are often enjoyed alongside other traditional holiday foods like ham, turkey, and mashed potatoes.
The Benefits of Aniseed Yeast Rolls
Aside from their delicious taste and unique aroma, aniseed yeast rolls also offer a range of health benefits. Aniseed is known for its digestive properties, which can help to ease bloating, constipation, and other gastrointestinal issues. Additionally, aniseed contains antioxidants that can help to fight inflammation and reduce the risk of chronic disease. It also has antimicrobial properties, which means it can help to fight harmful bacteria and other microorganisms in the body.
How to Make Aniseed Yeast Rolls
If you're interested in making your own aniseed yeast rolls at home, there are many different recipes and variations to choose from. Here is a basic recipe to get you started: Ingredients: - 4 cups of all-purpose flour - 2 tablespoons of instant yeast - 1 cup of warm milk - 1/2 cup of honey - 1/2 cup of melted butter - 1 teaspoon of salt - 2 teaspoons of aniseed Instructions: 1. In a large bowl, combine the flour, yeast, salt, and aniseed. Mix well. 2. In another bowl, combine the warm milk, honey, and melted butter. Stir well. 3. Add the wet ingredients to the dry ingredients and mix until a dough forms. 4. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic. 5. Place the dough in a greased bowl and cover with a damp towel. Let it rise in a warm place for about an hour, or until it has doubled in size. 6. Punch down the dough and divide it into equal portions. Shape each portion into a ball and place them on a greased baking sheet. 7. Cover the rolls with a damp towel and let them rise for another 30 minutes. 8. Preheat your oven to 375°F. Bake the rolls for 20-25 minutes, or until they are golden brown. 9. Let the rolls cool before serving.
Conclusion
Aniseed yeast rolls are a tasty and nutritious type of bread that can be enjoyed any time of the year. They are relatively easy to make at home, and there are many different recipes and variations to choose from. Whether you're a seasoned baker or a beginner, aniseed yeast rolls are a great way to experiment with new flavors and ingredients in your baking. So why not give them a try and see how they turn out?
Aniseed yeast rolls are a delicious and fragrant treat that can be enjoyed at any time of the day. This recipe is a traditional one that has been passed down for generations, and it is easy to make with a few simple ingredients. However, there are some tips that you should keep in mind when making aniseed yeast rolls to ensure that they turn out perfectly. In this article, we’ll explore some valuable tips that you can use when making aniseed yeast rolls.

Tip 1: Use the Right Type of Yeast

The first tip to keep in mind when making aniseed yeast rolls is to use the right type of yeast. There are several types of yeast available in the market, including active dry yeast, instant yeast, and fresh yeast. While you can use any of these types of yeast to make aniseed yeast rolls, it is important to understand the differences between them. Active dry yeast is the most common type of yeast used in baking. It needs to be rehydrated in warm water before using, which activates the yeast and enables it to ferment. Instant yeast, on the other hand, does not require rehydration as it is already active. This type of yeast is more concentrated than active dry yeast and works faster. Fresh yeast, also known as cake yeast, is a moist and soft yeast that is sold in blocks. It is the least common type of yeast and has a short shelf life. For making aniseed yeast rolls, it is recommended to use active dry yeast as it is widely available and easy to work with. However, if you prefer using instant or fresh yeast, make sure to adjust the amount of yeast accordingly.

Tip 2: Use the Right Temperature Water

The temperature of the water used to activate the yeast is another crucial factor in making aniseed yeast rolls. The water should be warm, but not too hot, as this can kill the yeast. Ideally, the temperature of the water should be between 105°F and 110°F. If the water is too cold, the yeast will not activate properly and the dough will not rise. If the water is too hot, it will kill the yeast and the dough will not rise. To ensure that the water is at the right temperature, use a thermometer. If you don’t have a thermometer, you can test the water by placing a drop on your wrist. If the water feels warm to your wrist, it is at the right temperature.

Tip 3: Use Fresh Ingredients

Using fresh ingredients is essential when making aniseed yeast rolls as it affects the overall taste and texture of the rolls. Make sure that the flour, sugar, salt, and anise seeds are fresh and of high quality. Old or stale ingredients can affect the yeast’s ability to rise properly and can result in tough, dense rolls.

Tip 4: Knead the Dough Properly

Kneading the dough properly is important to develop the gluten in the dough and to ensure that the dough rises properly. Gluten is a protein in wheat flour that gives bread its structure and elasticity. Kneading helps to distribute the yeast evenly throughout the dough and results in a soft, smooth, and elastic dough. To knead the dough, turn it out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment to knead the dough. Make sure to follow the instructions for kneading in the recipe.

Tip 5: Let the Dough Rise Properly

Letting the dough rise properly is crucial in making aniseed yeast rolls as it affects the final texture of the rolls. It is recommended to let the dough rise twice – once after mixing the dough and once after shaping the rolls. The first rise allows the dough to ferment and develop flavor, while the second rise allows the rolls to rise and become light and fluffy. To let the dough rise, cover it with a cloth or plastic wrap and place it in a warm and draft-free place. Depending on the temperature, the dough will take around 1-2 hours to rise. After the first rise, punch down the dough and shape it into rolls. Place the rolls on a baking sheet and let them rise again for about 30 minutes.

Tip 6: Use the Right Baking Temperature and Time

Using the right baking temperature and time is important in making aniseed yeast rolls as it affects the final texture and color of the rolls. The rolls should be baked in a preheated oven at 375°F for about 15-20 minutes until they are golden brown. To ensure even baking, rotate the baking sheet halfway through the baking time. If the rolls are browning too quickly, cover them with foil to prevent them from burning.

Tip 7: Brush the Rolls with Butter

After baking, brush the rolls with melted butter to give them a glossy and buttery finish. This also helps to keep the rolls soft and moist. You can also sprinkle some sugar on top of the rolls for added sweetness.
Conclusion
Making aniseed yeast rolls is a simple and enjoyable process that requires a few basic ingredients and some valuable tips. These tips, such as using the right type of yeast, using fresh ingredients, kneading the dough properly, and letting the dough rise properly, can help you make the perfect aniseed yeast rolls. By following these tips, you can enjoy these delicious and fragrant rolls with friends and family.

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