Mexican Anise Seed Sweet Rolls – Traditional Molletes Recipe

Introduction

Molletes, a beloved staple in Mexican baking traditions, are fragrant, tender rolls infused with the delicate aroma of anise seed. These sweet, soft bread rolls are a testament to the rich cultural heritage of Mexico’s culinary landscape, offering a comforting blend of subtle sweetness and aromatic spice. Traditionally enjoyed as a breakfast delight or a coffee accompaniment, molletes have evolved into a versatile treat that can be served at brunch, teatime, or even as a special snack. Their appealing texture, which combines a slightly crisp crust with a fluffy interior, makes them an ideal choice for sharing among family and friends or elevating your breakfast table.

This comprehensive recipe, featured on Love With Recipes, aims to guide baking enthusiasts through the process of creating authentic Mexican molletes with precision and care. The inclusion of anise seed lends a unique, aromatic complexity that distinguishes these rolls from standard sweet breads. The ingredients are simple yet carefully balanced to produce a soft crumb, golden crust, and aromatic flavor profile. Whether you are a seasoned baker or a home cook looking to explore traditional Mexican baked goods, this recipe provides detailed instructions and helpful tips to ensure perfect results every time.

Prepare to indulge in these fragrant, lightly sweetened rolls that promise to bring warmth and authenticity to your kitchen. From the activation of yeast to the final brushing with margarine, every step is designed to enhance flavor, texture, and appearance. The recipe yields approximately 36 delicious molletes, making it ideal for family gatherings, parties, or meal prepping for the week ahead. Plus, since these rolls freeze beautifully, you can enjoy homemade Mexican baked goods anytime you crave a comforting, aromatic treat.

Time

Preparation and baking of these molletes require approximately 4 to 5 hours, including proofing and resting times. Here is a detailed breakdown:

• Active preparation: 30-45 minutes
• First proofing: 1 hour
• Second proofing: 30-45 minutes
• Baking: 20-25 minutes
• Total estimated time: Approximately 4 hours and 15 minutes to 5 hours

While the process involves multiple steps, each is crucial to achieving the characteristic lightness and aroma of authentic molletes. Patience during proofing ensures optimal rise and texture, so allocate sufficient time for each stage for the best results.

Needed Equipment

• Large mixing bowls: For activating yeast, mixing dough, and proofing
• Measuring cups and spoons: For accurate measurement of ingredients
• Whisk or fork: To dissolve yeast and mix wet ingredients
• Electric mixer (optional): For creaming shortening and sugar, but manual mixing works fine
• Rubber spatula: For scraping dough and ingredients
• Clean countertop or baking surface: For kneading
• Bench scraper or dough cutter: To divide dough evenly
• Kitchen towel or plastic wrap: For covering dough during proofing
• Baking pans (preferably 9×13 inch or similar size): To shape and bake the rolls
• Pastry brush: For brushing margarine on the rolls
• Oven thermometer (recommended): To ensure proper baking temperature
• Cooling racks: To cool the baked molletes evenly
• Kitchen scale (optional): For precise dough portioning

Tags

Sweet bread, Mexican cuisine, traditional baking, aromatic rolls, anise seed, brunch recipes, breakfast ideas, homemade bread, soft rolls, festive baking, freeze-friendly recipes.

Serving Size

This recipe yields approximately 36 molletes, with each serving being one roll. For larger gatherings or brunch buffets, these rolls can be sliced and filled or topped as desired.

Difficulty Level

Intermediate. While the process involves standard bread-making techniques such as yeast activation, kneading, and proofing, attention to detail and patience during rising stages are essential for optimal results. Bakers familiar with basic bread dough preparation will find this recipe approachable, but beginners can successfully execute it with careful adherence to instructions.

Allergen Information

Dietary Preference

This recipe is suitable for omnivores and those following a vegetarian diet. It does not contain animal-derived ingredients other than eggs and margarine, so it’s not vegan unless vegan margarine and egg substitutes are used.

Course

Breakfast, brunch, snack, tea-time, dessert accompaniment.

Cuisine

Mexican

Ingredients

Instructions

1. Preparing the Dough

Activate the Yeast

Begin by creating the foundation for your molletes with properly activated yeast. In a large, clean mixing bowl, measure out 2 cups of warm water. The temperature should be between 105°F and 115°F, which is warm enough to activate the yeast without killing it. Using a kitchen thermometer helps ensure accuracy. To this water, add the entire packet of active dry yeast and 2 tablespoons of sugar. Stir gently with a fork or whisk until the yeast and sugar are dissolved completely. Once mixed, let this sit undisturbed for 5 to 10 minutes. During this time, you will observe a foamy, bubbly layer forming on the surface—this indicates that the yeast is active and alive, ready to leaven your dough. If after 10 minutes no foam appears, discard the mixture and start again with fresh yeast to ensure proper rising.

Cream Shortening and Sugar

In a separate medium-sized mixing bowl, combine the softened shortening with the remaining 1 ½ cups of sugar. Using a hand or electric mixer, beat these ingredients until the mixture becomes light, fluffy, and well-incorporated. This process ensures even distribution of sweetness and creates a tender crumb in the finished rolls. Proper creaming is essential because it helps aerate the dough, contributing to its soft, airy texture. For manual mixing, a sturdy whisk or spoon can be used, but it may take a bit longer.

Add Eggs, Salt, and Anise Seed

Next, incorporate the eggs into the creamed mixture, one at a time, beating thoroughly after each addition. Eggs add richness and help bind the dough, giving it structure. After the eggs are fully mixed, add the salt—this enhances the overall flavor—and the tablespoon of anise seed. The anise seed is integral to the authentic Mexican flavor profile, providing a sweet, aromatic, licorice-like aroma that complements the bread’s tender crumb. Stir well to evenly distribute the seeds throughout the mixture.

Combine Mixtures

Pour the foamy yeast mixture into the bowl containing the creamed shortening, sugar, eggs, salt, and anise seed. Using a spatula or spoon, stir vigorously until all ingredients are well blended. The mixture should be smooth and uniform, with no lumps of shortening or unincorporated flour. This forms the wet base of your dough.

Incorporate Flour

Gradually add the flour, starting with 6 cups. Add it in small batches, mixing thoroughly after each addition. The goal is to form a soft, slightly sticky dough that pulls away from the sides of the bowl but is not overly stiff. You might need to add up to 7 cups total depending on humidity and flour brand. The dough should be pliable and elastic, but not sticky enough to adhere excessively to your hands.

Knead the Dough

Turn the dough out onto a lightly floured work surface. Knead with your hands for approximately 8-10 minutes. To knead, fold the dough over onto itself, press down with the heel of your hand, rotate a quarter turn, and repeat. This process develops gluten, which gives the rolls their structure and a desirable chewy texture. The dough should become smooth, elastic, and slightly tacky but not sticky. If it sticks excessively, sprinkle with a little more flour during kneading. If it feels dry or stiff, add a teaspoon of water and knead again.

2. First Rise (Proofing)

First Proofing

Shape the kneaded dough into a ball and place it into a large, greased bowl. To grease, use a light coating of oil or non-stick spray on the bowl’s surface. Turn the dough once to coat all sides with oil, which prevents it from drying out during proofing. Cover the bowl with a damp kitchen towel or plastic wrap, ensuring a tight seal to maintain humidity. Place the bowl in a warm, draft-free area—such as inside an oven with the light on or near a radiator. Let the dough rise until doubled in size, approximately 1 hour. During this period, the yeast ferments the sugars, producing carbon dioxide that causes the dough to expand, creating a light and airy crumb.

Punch and Second Rise

Once doubled, punch down the dough gently with your fist to release excess gas. Turn it out onto a floured surface and knead briefly to redistribute the yeast and gas pockets. Shape the dough into a smooth ball and cover it again. Allow it to rise a second time for about 30-45 minutes, or until it has doubled in size once more. This second proofing enhances the dough’s volume and ensures a fluffy texture.

3. Shaping the Rolls and Final Rise

Shape the Dough

After the second rise, punch down the dough one final time. Divide the dough into approximately 36 equal portions. You can use a kitchen scale for precision, but roughly, each portion should be about the size of an egg. Gently shape each portion into a round ball by cupping your hands around the dough and rolling it lightly on a floured surface to smooth out the surface. Place each ball into a well-greased baking pan, leaving enough space between them for expansion during the final proofing.

Final Proof

Cover the shaped rolls with a clean kitchen towel or plastic wrap and let them rise for an additional 30 minutes. During this time, they will nearly double in size, developing a soft, puffed appearance. Proper final proofing ensures the rolls are light and airy inside.

4. Baking

Preheat the Oven

While the rolls are completing their final rise, preheat your oven to 375°F (190°C). Place an oven rack in the middle position. For even baking, ensure your oven is fully preheated before placing the rolls inside.

Brush with Margarine and Bake

Before baking, lightly brush the tops of the rolls with melted margarine. This step gives the molletes a beautiful golden crust and adds a subtle buttery flavor. Place the baking pan in the oven and bake for 20-25 minutes. The rolls should turn a rich golden brown and sound hollow when tapped on the bottom, indicating they are fully baked.

Cooling

Remove the baked molletes from the oven and transfer them to cooling racks. Let them cool slightly before serving to allow the crumb to set, but they are best enjoyed warm or at room temperature. The aroma of anise and freshly baked bread will fill your kitchen, creating an inviting atmosphere.

5. Serving and Enjoying

Serve these Mexican molletes plain or with butter, honey, or jam. They also pair beautifully with Mexican coffee, hot chocolate, or milk. For a more decadent touch, slice them open and fill with sweet or savory fillings like fresh fruit, cream, or cheese. These rolls are versatile, delightful, and authentically flavored, making them a perfect addition to any breakfast or brunch menu.

Preparation Tips

• Yeast freshness: Always check the expiration date on your yeast. Active dry yeast can sometimes lose potency if old, resulting in poor rise. Test with a small proofing step as described.
• Temperature control: Maintaining the correct water temperature (105-115°F) is crucial for yeast activation without killing it. Use a thermometer for precision.
• Kneading technique: Proper kneading develops gluten, which is vital for a light, airy crumb. Avoid over-kneading or under-kneading; dough should be elastic and slightly tacky but not sticky.
• Proofing environment: A warm, draft-free environment yields the best rise. Using an oven with just the light on or a proofing box helps control temperature and humidity.
• Shaping consistency: Use a scale or measure dough portions to ensure uniform size, resulting in evenly baked rolls.

Nutritional Information

Tips and Tricks

• Flavor infusions: For added depth, incorporate a pinch of ground anise or fennel seed with the anise seed for a more pronounced aroma.
• Sweet variations: Add a touch of vanilla extract or honey to the dough for a different flavor profile.
• Texture adjustments: For a slightly crunchier crust, brush with egg wash instead of margarine before baking.
• Gluten development: If you prefer a chewier texture, knead longer or incorporate a small amount of vital wheat gluten.
• Color control: For a darker crust, bake a few minutes longer or brush with milk before baking.

Add-ons and Variations

• Filled molletes: Once cooled, slice open and fill with sweet creams, fruit preserves, or savory options like cheese or ham for a customized treat.
• Glaze options: Drizzle with honey, icing, or a sugar glaze to enhance sweetness and appearance.
• Spice enhancements: Incorporate cinnamon, nutmeg, or cardamom into the dough for a spiced variation.

Side Dishes

• Fresh fruit salad
• Mexican hot chocolate or coffee
• Fruit preserves or jams
• Cream cheese spread or dulce de leche
• Yogurt with honey and nuts

Improvements

• Use bread flour for a chewier crumb if preferred, adjusting hydration accordingly.
• Introduce a pre-ferment like poolish for enhanced flavor complexity and better gluten development.
• Experiment with different flavor seeds such as fennel or coriander for unique aromatic profiles.
• Incorporate a small amount of milk in place of water for richer flavor and softer texture.

Save and Store

To keep your molletes fresh and delicious, store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap cooled rolls tightly in plastic wrap or foil, then place in a freezer-safe bag or container. They will keep well for up to 3 months. To serve, thaw at room temperature or warm in a 300°F oven for about 10 minutes to restore their soft interior and crispy crust. Reheating enhances aroma and flavor, making the rolls taste freshly baked.

FAQ

Can I make these molletes vegan?

Yes, substitute the eggs with flaxseed or chia seed gel (1 tablespoon ground flaxseed or chia seed mixed with 3 tablespoons water per egg), and use vegan margarine or plant-based butter. Ensure that the flour and other ingredients are vegan-certified.

Can I freeze the dough before baking?

Absolutely. After the first proofing, shape the dough into rolls, place on a baking sheet, and freeze until firm. Then, transfer to a resealable plastic bag. When ready to bake, thaw in the refrigerator overnight, allow to rise (final proof), then bake as usual.

How do I know when the rolls are baked perfectly?

They should be golden brown on top, and tapping the bottom should produce a hollow sound. Using an instant-read thermometer, internal temperature should reach around 190°F for fully baked bread.

Conclusion

Crafting authentic Mexican molletes with aromatic anise seed is a rewarding baking experience that combines traditional flavors with a tender, fluffy texture. This recipe, shared on Love With Recipes, provides a detailed, step-by-step guide to help you achieve bakery-quality results at home. The process emphasizes careful proofing, gentle handling, and precise baking, ensuring each roll is a delightful treat that captures the essence of Mexican baking heritage. Whether served plain, filled, or topped, these molletes are sure to become a favorite for breakfast, brunch, or any special occasion, offering warmth, aroma, and a touch of cultural authenticity to your table.

References

• “Mexican Breads and Pastries,” by Patricia Quintana, Culinary Heritage of Mexico, 2010.
• “Traditional Mexican Baking,” by Enrique Olvera, Gastronomía Mexicana, 2015.