Molletes – Mexican Anise Seed Rolls
Molletes, a traditional Mexican sweet roll delicately flavored with anise seed, are often enjoyed as a breakfast treat or as a coffee cake in the afternoon. With a tender texture and lightly sweetened dough, these rolls are perfect for sharing with family and friends or as a delicious addition to brunch gatherings. This recipe yields around 36 rolls and can be made in a few hours. They freeze well, making them convenient for meal planning or special occasions.
Ingredients & Nutritional Information
| Ingredient | Quantity | Notes |
|---|---|---|
| Active dry yeast | 1 packet | About 2 ¼ teaspoons |
| Eggs | 2 | Large, room temperature |
| Sugar | 2 tbsp + 1½ cups | Divided; some for dough, some for creaming with shortening |
| Salt | 1 tsp | |
| Warm water (105-115°F) | 2 cups | Ideal temperature for yeast activation |
| Anise seed | 1 tbsp | Adds traditional flavor |
| Shortening | ½ cup | Softened for easy creaming |
| All-purpose flour | 6-7 cups | Start with 6 cups, add more as needed |
| Margarine | 2 tbsp | Melted, for brushing before baking |
Nutritional Information (per roll, approximately):
| Nutritional Value | Amount |
|---|---|
| Calories | 140.8 |
| Total Fat | 3.3g |
| Saturated Fat | 0.8g |
| Cholesterol | 11.8mg |
| Sodium | 69.3mg |
| Carbohydrates | 25.1g |
| Fiber | 0.6g |
| Sugars | 9.1g |
| Protein | 2.6g |
Instructions
Preparing the Dough
-
Activate the Yeast:
In a large mixing bowl, dissolve the yeast and 2 tablespoons of sugar in the warm water. Stir gently, and let the mixture sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to use. -
Cream Shortening and Sugar:
In a separate medium-sized mixing bowl, cream together the shortening and remaining sugar until light and fluffy. This step helps ensure the sweetness is well-distributed throughout the dough. -
Add Eggs, Salt, and Anise Seed:
Beat the eggs into the creamed shortening and sugar mixture one at a time. Then add the salt and the anise seed, stirring well to combine. The anise seed will provide the dough with a subtle aromatic flavor that is characteristic of Mexican molletes. -
Combine Mixtures:
Add the creamed mixture to the activated yeast in the large mixing bowl. Stir thoroughly to combine, ensuring an even texture throughout. -
Incorporate Flour:
Gradually add the flour, starting with about 6 cups and adding more as needed to form a moderately firm dough. Mix until the dough begins to pull away from the sides of the bowl and is no longer sticky. -
Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until it is smooth and elastic. This step develops gluten, giving the rolls their structure and texture.
First Rise
-
First Proofing:
Place the kneaded dough in a greased bowl, turning it once to coat the surface with oil. Cover with a damp cloth or plastic wrap, and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. -
Punch and Second Rise:
After the dough has doubled, punch it down gently to release any trapped air. Knead briefly, then cover again and let it rise for a second time, about 30-45 minutes, or until doubled once more.
Shaping the Rolls and Final Rise
-
Shape the Dough:
Once the dough has doubled a second time, turn it out onto a clean surface. Divide the dough into small portions, shaping each one into a round ball about the size of an egg. Place each roll in a well-greased baking pan, leaving enough space between them for a final rise. -
Final Proof:
Cover the pan with a cloth or plastic wrap, and let the rolls rise for an additional 30 minutes, or until they are nearly doubled in size.
Baking
-
Preheat the Oven:
While the rolls are completing their final rise, preheat the oven to 375°F (190°C). -
Brush with Margarine and Bake:
Lightly brush the tops of the rolls with melted margarine for a beautiful golden crust. Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. -
Cool and Serve:
Allow the rolls to cool slightly before serving warm. These are perfect as they are or with a bit of butter or jam.
Storing and Freezing
-
Storage:
Store any leftover rolls in an airtight container at room temperature for up to 2 days. -
Freezing:
To freeze, allow the rolls to cool completely, then wrap tightly in plastic wrap and place in a freezer-safe container. They can be frozen for up to 3 months. To serve, simply thaw at room temperature or warm in the oven at 300°F for about 10 minutes.
These Mexican anise seed rolls, with their soft crumb and light sweetness, are a wonderful addition to any gathering, large or small. Whether served fresh or from the freezer, they offer a traditional taste that can bring the warmth of Mexican flavors to your table anytime.
