Nutritional Info

Nutrition Facts

Serving Size 1 (81g)

Calories 229
Calories from Fat 49 (22%)
Amount Per Serving %DIV
Total Fat 5.5g 8%
Saturated Fat 2g 10%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 67.4mg 22%
Sodium 99.6mg 4%
Potassium 76.5mg 2%
Total Carbohydrate 33.5g 11%
Dietary Fiber 1.1g 5%
Sugars 1.1g
Protein 8.6g 17%

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Recipe Description
Though this is my version of a recipe for the sweetened yeasty egg roll made by Spanish cooks throughout the Southwest. While it is definitely not typical, I enjoy pairing these aniseed flavored rolls with carrot soup for a surprising flavor contrast.
Prep time
2 hr 55 min
Cook time
35 min
Ready In
3 hr 30 min


Serves Tool

Serves To:USMetric
1/4 Ounce(oz)  active granulated yeast
1/4 Cup(c)  warm water
1 1/2 Cup(c)  milk
4 Tablespoon(T)  unsalted butter
1 Cup(c)  sugar
2 Teaspoon(t)  aniseeds
1 Pinch(pn)  sea salt
2   eggs, beaten
4 Cup(c)  all purpose flour
1/2 Cup(c)  unsalted butter, melted


In a small bowl, sprinkle the yeast over the warm water. Let it set until the yeast dissolves and becomes puffy. Heat the milk with the butter over low heat until the butter melts. Pour into a large mixing bowl and stir in the sugar, aniseeds and salt. When the mixture is lukewarm, gently mix in the yeast and eggs. Gradually add just enough flour so the dough is soft but not sticky. Place the dough on a lightly floured surface and knead until smooth, about 4 minutes. Add more flour if necessary. Oil or butter a large bowl, place the dough in it, and turn it around so that all sides are coated. Cover the bowl with plastic wrap or a slightly damp towel and let it set in a warm place until doubled in bulk, about 1 hour. Punch it down and knead again for several minutes, still in the bowl. Cover and let rise again for 30 minutes. Punch the dough down again and form into balls about 1 1/2 inches in diameter. Place several inches apart on an oiled baking sheet and press down with the palm of your hand to slightly flatten the dough. Brush the top of the rolls with melted butter, cover, and let rise for another 45 to 60 minutes, until doubled in size. While they are rising, preheat the oven to 350 degrees F. Bake the rolls until golden or until they sound hollow when thumped, about 30 minutes. Serve warm with lots of butter and with tea, coffee, or hot chocolate. The rolls can be wrapped in foil and reheated. They also freeze very well.

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Sweet Aniseed Buns
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