Aniseed Dinner Rolls
Delectable bite-size bread rolls made without yeast or eggs- a perfect complement for soup or the main course

- continental


- 1-2

Cooking Time

-10-15 Min


-appetiser Snack


- Medium

Preparation Time

- 45-50 Min



  • 1½ cup Refined flour
  • 2 tbsp powdered sugar
  • 1 tbsp hung curd
  • 1-2 tsp aniseeds, Drained whey of hung curd as required
  • 1-2 tsp Olive oil, Salt to taste, Olive oil for greasing
  • FOR dip
  • 1-2 tbsp hung curd
  • ½ tsp aniseeds
  • 1 tbsp icing sugar
  • Olive oil as required


  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.

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