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Small Batch Fennel Rolls


Small Batch Fennel Rolls

Small Batch Fennel Rolls

Photo © Elizabeth Yetter

Soup and salad nights deserve an equally delicious batch of rolls. These fennel rolls are great belly fillers and they taste great when used to make ham or chicken sandwiches.

Yield: 6 small rolls, 5 medium rolls, or 4 large rolls.

Prep Time: 2 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 30 minutes


  • 3/4 cup milk, room temperature
  • 1 tsp active dry yeast
  • 2 tsp soft butter or margarine
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tsp crushed fennel seed
  • 2-1/2 cups bread flour, about


  1. In medium bowl, mix milk and yeast. Add butter, sugar, salt, and fennel. Stir. Add 1-1/2 cups of flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.

  2. Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into loaf. Divide dough into 6 small rolls, 5 medium rolls, or 4 large rolls. Place on greased baking sheet, 2 inches apart. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.

  3. Bake bread at 375 degrees F for 10 to 15 minutes or until the rolls are golden brown. Remove rolls from sheet and let cool on rack.

Bread Baking Tips:

  1. Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.

  2. Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.

  3. Breads made with milk have a soft crust while breads made with water will have a harder crust. To soften a crust that is too hard, store the bread in a plastic bag.

  4. If you are using powdered milk instead of fresh milk, measure the dry milk into the bowl and add the correct liquid amount separately. For one cup of milk, use three tablespoons of dry milk and one cup of water.

  5. Both dry and fresh herbs can be added to most yeast breads. Three tablespoons of fresh herb equals about one tablespoon of dried herb.

  6. Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purspose flour you use in your bread recipe.
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  6. Small Batch Fennel Rolls - Small Batch Recipes - Fennel Dinner Rolls

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