Anise Bread Rolls - Pan de Anis

bread rolls
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  • Total: 3 hrs 20 mins
  • Prep: 3 hrs
  • Cook: 20 mins
  • Yield: About 25 rolls (25 servings)
Nutritional Guidelines (per serving)
66 Calories
3g Fat
8g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: About 25 rolls (25 servings)
Amount per serving
Calories 66
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 9mg 3%
Sodium 256mg 11%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Protein 1g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You won't be able to resist these sweet little breads when they are fresh from the oven. Flavored with anise, they are rolled into olive-like spirals and baked. Serve them with a meal, or as a midmorning snack with coffee. Anise seed, which tastes a bit like licorice, is a popular flavoring for desserts and sweet breads in Latin America. 


  • 1 1/2 tablespoons anise seeds
  • 1 1/2 cups water
  • 1 1/2 teaspoons yeast
  • 1/3 cup sugar
  • 1/4 cup vegetable shortening (or butter)
  • 2 3/4 cups bread flour
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 egg
  • 1 tablespoon water

Steps to Make It

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

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

  3. Add the flour, the vegetable shortening, and the salt and mix on low speed with the dough hook attachment until well blended.

  4. Slowly add the bread flour and continue to knead. Knead dough for about 5 minutes, (you can also knead it by hand) 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.

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

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

  7. Flatten each ball into a slightly oval shape, about 3 inches wide and 4-5 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.

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

  9. Bake rolls for 12 - 25 minutes until they are golden brown. Serve warm or at room temperature.