Anise Kringle Rolls
Anise Kringle Rolls are fragrant, sweet, and tender pastries infused with aromatic anise seeds, perfect for special mornings or teatime indulgence, appealing to pastry lovers.
Ingredients
Instructions
- Scald the milk, then cool to lukewarm (105 degrees), add yeast, and stir to dissolve.
- Add sugar, salt, butter, eggs, and anise seeds to the milk mixture.
- Gradually add flour, mixing after each addition.
- Use a mixer with a dough hook if available, or turn out onto a floured board and knead until smooth.
- Put the dough in a greased bowl, cover, and let rise until doubled in size.
- Punch down the dough, shape into rolls, and let rise again.
- Bake at 375°F (190°C) for 15 to 20 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of skim. If you don't have anise seeds, fennel seeds can be a great substitute, providing a similar licorice taste. Ensure your yeast is fresh for the best rise, and if your dough is too sticky, add a little more flour gradually. Using a mixer with a dough hook can save time and effort while kneading.
Serving Suggestions
These Anise Kringle Rolls are delightful served warm with a spread of butter or jam. They pair beautifully with coffee or tea, making them an excellent choice for breakfast or brunch. For a unique twist, serve them alongside a slice of Coffee-Spice Cake for a flavorful dessert experience that highlights the warm spices.
Storage & Reheating
Store leftover Anise Kringle Rolls in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to a month. To reheat, thaw them overnight in the refrigerator, then warm in the oven at 350°F (175°C) for about 10 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Anise Kringle Rolls contains roughly 1420 calories, with 3g protein, 33g carbohydrates, and 142g fat. It is a good source of vitamin C (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of dry yeast?
Yes, you can use instant yeast in this recipe. Simply mix it directly with the dry ingredients instead of dissolving it in milk. This can save you some time, as instant yeast doesn't require activation.
How can I make these rolls more visually appealing?
For a lovely finish, brush the tops of the rolls with a beaten egg before baking. You can also sprinkle some coarse sugar or additional anise seeds on top for added texture and flavor, making them as beautiful as they are delicious.
What can I do if my dough doesn't rise?
If your dough doesn’t rise, it may be due to inactive yeast or a cold environment. Ensure your yeast is fresh, and try placing the dough in a warm area, like an oven preheated to the lowest setting for a few minutes, then turned off. Cover it well to maintain warmth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).