Fig-Anise Rolls

From EatingWell: November/December 2009

The early American yeast bread, anadama bread, made with molasses and cornmeal, inspired these delicious dinner rolls. We think the sweet figs and floral aniseeds enhance the rich molasses flavor and make the rolls extra festive. Any type of cornmeal works in this recipe, but we especially like how stone-ground cornmeal looks on top of the rolls.

READER'S COMMENT:

"To the person who substituted all ingredients: you did not make the recipe so your comment is irrelevant. "

Create a Review

3 Reviews for Fig-Anise Rolls

11/15/2009

Anonymous

To the person who substituted all ingredients: you did not make the recipe so your comment is irrelevant.

Comments

11/06/2009

Anonymous

Absolutely wonderful. I replaced Molasses with Sorghum, left Anis out and exchanges Figs with Rasins. Loved by everybody.

Comments

10/27/2009

Anonymous

These rolls are delicious. My family and friends loved them!! I converted the recipe to a bread machine. I put all of the liquids in first ( do not heat the liquids)and then the flours and the yeast was last ( dry). The figs went in during the second knead. I am going to try it as a bread only tonight!

Comments