Anise-Fig Rolls
Submitted by combined
Tender whole wheat rolls studded with chewy figs and fragrant anise seeds, sweetened with molasses for a hearty breakfast treat that fills your kitchen with warm, spiced aromas.
YIELD
18 servingsPREP
25 minCOOK
40 minREADY
4¾ hrsThese rustic rolls bring together earthy whole wheat flour, naturally sweet dried figs, and the licorice notes of anise for a breakfast bread that’s both wholesome and indulgent.
The molasses adds deep caramel undertones while cornmeal gives each bite a subtle crunch.
Perfect for Sunday brunch alongside softened butter and jam, or toasted with cream cheese for a midweek morning pick-me-up.
Kitchen Tips
- Let the yeast mixture get properly foamy before adding to ensure a good rise
- The dough should feel slightly tacky but not sticky after kneading
- If the outer skin breaks while shaping, let the dough rest 5 minutes before trying again
- Brush with egg white just before baking for a glossy, bakery-style finish
- Store in an airtight container for up to 3 days, or freeze for up to 3 months
Ingredients
Directions
Mix milk, molasses and 3 tablespoons oil in a medium saucepan.
Bring to a boil and transfer to a large bowl, stir in ¾ cup cornmeal.
Let stand until an instant-read thermometer registers between 115°F and 120°F, 15 to 20 minutes.
Add water in a small bowl and sprinkle yeast on top, and add 1 teaspoon sugar.
Let stand until the yeast dissolves and looks foamy, about 5 minutes.
Add the yeast into the cornmeal mixture.
Using a wooden spoon, gradually stir all purpose flour, whole wheat flour, figs, 1½ teaspoons aniseed and salt into the cornmeal mixture until the dough begins to come together but still looks dry.
Turn the dough out onto a lightly floured surface and knead until smooth, adding more flour by the tablespoonful if needed to prevent sticking, about 10 minutes.
Form the dough into a ball.
Coat another large bowl with the remaining 1 teaspoon oil.
Add the dough and turn to coat.
Cover the bowl with plastic wrap or a damp kitchen towel.
Let the dough rise in a warm, draft-free place until almost doubled, about 1½ hours.
Gently punch the dough down.
Coat two 9-by-13-inch baking sheets with cooking spray.
Shape the dough into an 18-inch-long log and cut into 18 equal pieces.
Working with one piece at a time, gather and pinch the edges together, shaping it into a rough ball.
Arrange each ball, pinched-side down, on a clean work surface.
To shape the dough into a tighter ball, slightly cup your hand over it and move the ball around with a circular motion, keeping the bottom in place while tucking the loose edges into it and stretching the surface of the dough tight. (If the outer skin breaks, set the roll aside and let it rest while rounding the remaining rolls. Reroll once the dough relaxes.)
Place the rolls in the prepared baking sheets.
Cover with plastic wrap or damp kitchen towel. Let rise until almost doubled, another 1¼ to 1½ hours more.
Preheat oven to 400°F.
Brush the tops of the rolls with egg white (you’ll have some left over).
Sprinkle with cornmeal and aniseeds.
Put the sheets in the oven and immediately reduce heat to 350°.
Bake until golden brown, 25 to 30 minutes.
Let cool in the pan for 10 minutes. Turn out onto a wire rack and let cool.
Make 18 rolls.
Serve warm or at room temperature.
Comments
