Mollettes, which are bread rolls from the Andalusian region of Spain. Our recipe uses spicy and aromatic Anise Seed for a delicate flavor that pairs well with garlic and olive oil.

Prep time: 80 min

Cook time: 25 min

Total time: 105 min

Copyright Recipe © 2015 Woodland Foods


  • 1 Active Dry Yeast Package

  • 2 Cups Water, warm

  • 1 2/3 Cups Granulated Sugar, divided

  • 1/2 Cup Shortening

  • 2 Eggs

  • 1 Teaspoon Kosher Sea Salt Flakes

  • 1 Teaspoon Anise Seed

  • 6 1/2 Cups Flour

  • 2 Tablespoons Butter, melted


  1. Dissolve yeast and 2 tablespoons sugar in warm water in large mixing bowl. Set aside.

  2. Cream shortening with remaining sugar in standing mixing bowl. Beat in eggs. Add salt, anise seed and yeast. Stir until combined.

  3. Gradually add flour to mixture until firm dough is formed. Knead dough on lightly floured board until smooth and elastic.

  4. Place dough in greased bowl and cover with plastic wrap. Place bowl in warm location to rise until double in size. Punch dough down, knead, and allow to double in size again.

  5. Preheat oven to 375°F. Knead dough and shape into egg-sized round balls.

  6. Place dough balls in well-greased pan, cover, and allow them to double in size again.

  7. Lightly brush rolls with butter, transfer to oven and bake for 20 to 25 minutes.