These rolls are very easy to make and they turned out flaky and the taste of anise was not very noticeable. The sultana I added was not much and there were just one or two in each bread which were lovely with that sweet bite.
A few leftovers were perfect for breakfast.
2 cups of all purpose flour + ½ cup extra flour
2 cups of whole wheat flour
9 grams of instant yeast
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup of olive oil
1 tablespoon of sesame seeds + 1 extra for the top
1 tablespoon anise seeds
2 cups of lukewarm water
½ cup of sultana raisins
In a big bowl add flour, sugar, salt, olive oil, crushed anise seeds and mix.
Add lukewarm water and mix with your hand until the dough does not stick on the bowl and on your hand. Add sesame seeds and sultana raisins and knead for a couple of minutes.
That’s were the other + ½ cup of flour may be handy. If it still sticks on your hands keep adding from the +1/2 cup of flour until it is ready.
Cover with a clean napkin and place the trays somewhere warm for an hour until it doubles in volume.
Mix the dough again and knead for a couple of minutes and make a long cord which cut into two pieces. Then make each one into a thinner cord and cut each one into six pieces.
Form each piece into a round ball. Brush the muffin tins with olive oil and put the dough in and then turn it over so that it is oiled and sprinkle with sesame seeds.
Cover again with a clean cloth or tea towel and place the trays somewhere warm for an hour until it doubles in volume.
Once the bread has doubled in size remove the cloth and place both muffin tins straight into an oven pre-heated to 180 degrees C.
Reduce heat to 160 degrees and bake, about 30 minutes, depending on your oven, until the top becomes dark and golden and then turn over. They will not fit in the tin but just let them dry for another ten minutes. Serve when they are still warm.
The rolls were flaky and the taste of anise was not very noticeable. The sultana I added was not much and there were just one or two in each bread which were lovely with that sweet bite.
