Anise Rolls "panini all'anice"
How to make Anise Rolls Recipe "panini all'anice" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes
10 Servings
Ingredients:
1 3/4 oz. (50 g) anise seeds
1/2 stick (50 g) unsalted butter, softened
8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
1 tbsp. (18 g) salt
Method:
Combine the anise seeds and butter and mix to make a soft but firm cream.
Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in the water. Add the yeast mixture to the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, and begin to knead. Add the butter with the anise seeds and salt, and continue kneading until the dough is smooth, dry and elastic, and has an unmistakable aroma.
Cover the dough with a sheet of lightly greased plastic wrap and let rest for about 10 minutes. Then form the dough into small balls, each weighing about 1 3/4 ounces (50 g).
Arrange the rolls, floured and about 1 inch apart, on a baking sheet lined with parchment paper. Let rise, covered with lightly greased plastic wrap, until they have doubled in size, about 1 hour. If you wish, you can garnish the buns by sprinkling them with a few anise seeds.
Bake in the oven at 375°F (190°C) for 15 minutes, or until lightly golden brown.
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| Anise Rolls "panini all'anice" |
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