Delicious Living
  • 1/2 cup water
  • 2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast
  • 2 cups low-fat or skim milk
  • 1/4 cup organic canola oil (or other mild oil)
  • 1/4 cup honey
  • 2 cups rye flour
  • 2 teaspoons salt
  • 1 tablespoon freshly grated orange peel (1 medium-large orange)
  • 2 teaspoons crushed anise seed
  • 4-6 cups unbleached flour
  • Oil for brushing finished rolls (optional)

Anise-Orange Rye Rolls

DL Staff | Delicious Living
  • Serves: 36 people

These full-bodied rolls have a delicate yet distinct flavor. Crush anise seeds with a mortar and pestle or gently pound with a clean hammer on a cutting board to release their licorice flavor.

  1. Heat water to about 110º. In a large bowl, sprinkle yeast over water. Heat milk to about 110º and add to yeast mixture along with oil, honey, rye flour, salt, orange peel, anise seed, and 1 cup unbleached flour. Beat vigorously. Add flour, a little at a time, until dough pulls away from bowl sides.
  2. Turn dough onto a floured work surface and knead until smooth and elastic. Place in an oiled bowl and turn to coat. Cover and let rise until doubled, about 1 hour.
  3. Turn dough onto a lightly oiled work surface; divide into 36 equal pieces. Roll each piece into a ball. Place balls in a well-greased, 14-inch deep-dish pizza pan or two well-greased 10-inch round cake pans. Cover and let rise until almost doubled.
  4. Preheat oven to 375º. Bake 20 minutes, or until done. Immediately remove from pans and cool on a rack. For a soft, shiny crust, brush top of rolls with oil.
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