Pan de Anis - Anise Bread Rolls

Gather the ingredients. The Spruce / Wanda Abraham 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. The Spruce / Wanda Abraham 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. The Spruce / Wanda Abraham 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. The Spruce / Wanda Abraham 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. The Spruce / Wanda Abraham Place the dough in an oiled bowl and let rise for one hour. The Spruce / Wanda Abraham 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. The Spruce / Wanda Abraham Flatten each ball into a slightly oval shape, about 3 inches wide and 4 to 5 inches long, using a rolling pin if necessary. The Spruce / Wanda Abraham Starting at one end of the oval, roll dough up into a spiral. Place seam-side down on a baking sheet. The Spruce / Wanda Abraham 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. The Spruce / Wanda Abraham Bake the rolls in a preheated oven for 12 to 25 minutes until they are golden brown. Serve warm or at room temperature. The Spruce / Wanda Abraham