Moroccan rolls with aniseed and fennel
Course: BreadCuisine: Moroccan
Rolls
35
Preparation
10
minutesCooking time
30
minutesFirst rising of the bread
30
minSecond rising of the bread
30
minTotal time
40
minutesBread, it can be so delicious. I don’t like just bread. Always try to give it something extra, something that makes it more interesting, more surprising. Something special. Well, this bread is more than okay. It really is an incredibly tasty Moroccan sandwich. To dip in ‘something’ or just eat ‘like this’.
Ingredients
250 gram wheat flour
250 gram semolina (fine semolina)
2 table spoon aniseed
2 table spoon fennel seeds
1 package dry yeast
3 table spoon sunflower oil
375 ml lukewarm plant based milk
25 gram plant based butter
Cooking time
- Mix all ingredients except the milk and butter together. Heat the milk slightly and then add it to the bowl a little at a time. Then add the butter cut into small pieces. Mix again very well until the dough feels smooth and soft.
Let it rise for half an hour at room temperature. - Knead the dough well and make small balls of about 2 centimeters. Place them a little distance from each other. They will grow another 2-3 times larger after the second rise. Let rest for another 30 minutes.
- Preheat the oven to 200 degrees and bake the buns for about 25 minutes. After 20 minutes, see how they are doing and then decide for yourself if they should/may be longer.
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