Anise Bread Rolls (Pan de Anis)

Gather the ingredients.

Place the anise seeds in a pot with 1 1/2 cups water and bring to boil. Remove from the heat, cover, and let cool to lukewarm.

Add the yeast, the anise seed water from previous step (including the seeds), and the sugar to the bowl of a standing mixer. Let rest 5 minutes.

Add the all-purpose flour, vegetable shortening or butter, and the salt and mix on low speed with the dough hook attachment until well blended.

Slowly add the bread flour and continue to knead. Knead the dough for about 5 minutes until it is smooth and elastic and pulls away smoothly from the sides of the bowl. Add a couple more tablespoons flour if the dough seems too sticky.

Place the dough in an oiled bowl and let rise for one hour.

Punch down the dough and separate into golfball size pieces (about 35 grams each). Roll each piece into a ball. Cover the balls with plastic wrap and let rest for 5 minutes.

Flatten each ball into a slightly oval shape, about 3 inches wide and 4 to 5 inches long, using a rolling pin if necessary.

Starting at one end of the oval, roll dough up into a spiral. Place seam-side down on a baking sheet.

Preheat the oven to 375 F. Mix 1 egg with 1 tablespoon water and brush the tops and sides of rolls with egg mixture. Let rolls rise in a warm place for a half hour.

Bake the rolls in a preheated oven for 12 to 25 minutes until they are golden brown. Serve warm or at room temperature.