Aniseed Dinner Rolls
Delectable bite size bread rolls made without yeast or eggs a perfect complement for soup or the main course.
Chef Gautam Mehrishi Aniseed Dinner Rolls  Recipe

- 2

Cooking Time

-15-20 Min


- appetiser


- Medium

Preparation Time

- 15-20 Min


  • FOR Dough
  • 1½ cup Refined flour
  • 2 tbsp powdered sugar
  • 1 tbsp hung curd
  • 1 to 2 tsp aniseeds
  • Drained whey of hung curd
  • 1 to 2 tsp Olive oil
  • Salt
  • Olive oil for greasing
  • FOR Dip
  • 1 to 2 tbsp hung curd
  • ½ tsp aniseeds
  • 1 tbsp icing sugar
  • Olive oil


  1. 1

    In a bowl add refined flour salt, powdered sugar, hung curd, and whey.
  2. 2

    Slowly mix all the ingredients.
  3. 3

    When a dough is formed add olive oil.
  4. 4

    Take the dough out of the bowl and knead for a few minutes on the countertop.
  5. 5

    Place the kneaded dough back in the bowl and prove for 30 to 40 minutes.
  6. 6

    Place the dough again on the countertop and remove the excess gas from the dough by gently patting it.
  7. 7

    Roll out the dough cylindrically and cut into small pieces.
  8. 8

    Take one cut piece and roll it between your palms.
  9. 9

    Make an evenly rolled ball.
  10. 10

    Follow the same process for other cut pieces.
  11. 11

    Brush a perforated/sieved baking plate with olive oil.
  12. 12

    Place the dough balls on the plate and brush with whey.
  13. 13

    This will ensure that the rolls get a nice colour won't burn and will have a soft crust after baking.
  14. 14

    Sprinkle aniseed on top of each roll and place the plate in a heated stove top baking pot.
  15. 15

    Cover the pot with the lid and let the rolls bake for 12 15 mins.
  16. 16

    Preheating is not required.
  17. 17

    For the glaze mix curd, olive oil, aniseeds and icing sugar to make a tasty dip.
  18. 18

    Once the rolls are baked plate them in a rectangular appetiser plate along with the dip.

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