Mosbolletjies are a beloved South African treat: pillowy, lightly sweet rolls with a gentle anise aroma and a tender, tear-apart crumb. Traditionally, they’re made with grape must from wine-making season, but you can recreate that subtle fruity depth with grape juice and a touch of yeast. These rolls are perfect for breakfast, tea time, or as a cozy snack with butter and jam.
If you love brioche or challah, this is a new favorite waiting to happen. The process is simple, the flavor is nostalgic, and the texture is all comfort.
Why This Recipe Works
- Grape juice mimics must: Using unsweetened white grape juice gives a gentle fruitiness similar to traditional grape must.
- Milk and butter enrich the dough: These add tenderness and a soft, rich crumb without making the bread heavy.
- Aniseed adds signature flavor: Lightly crushed aniseed perfumes the rolls without overpowering them.
- Two rises for lightness: A patient bulk rise and a final proof create that stretchy, feathery interior.
- Pull-apart shaping: Small dough balls packed into a pan bake into classic tear-away rolls.
Shopping List
- All-purpose flour (about 5 to 5 1/2 cups / 625–690 g)
- Unsweetened white grape juice (1 cup / 240 ml)
- Whole milk (1/2 cup / 120 ml)
- Active dry yeast (2 1/4 tsp / 1 packet)
- Granulated sugar (1/3 cup / 65 g), plus extra for glaze
- Unsalted butter (6 tbsp / 85 g), melted and slightly cooled
- Eggs (2 large), room temperature
- Salt (1 1/4 tsp)
- Aniseed (1–1 1/2 tsp), lightly crushed
- Optional: Honey (1 tbsp) for glaze
- Optional: Extra melted butter for brushing
Instructions
- Warm the liquids: In a small saucepan or microwave, gently warm the grape juice and milk until just lukewarm (about 100–105°F / 38–41°C). It should feel warm, not hot.
- Bloom the yeast: Stir in the yeast and 1 teaspoon of the sugar.
Let it sit 5–10 minutes until foamy. If nothing happens, start over with fresh yeast.
- Combine wet ingredients: In a large bowl, whisk the eggs, remaining sugar, melted butter, and salt. Add the aniseed and the foamy yeast mixture.
- Add the flour: Stir in 4 1/2 cups (565 g) of flour until a shaggy dough forms.
If it’s very sticky, gradually add more flour, a few tablespoons at a time.
- Knead to smooth: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, or use a stand mixer with a dough hook for 6–8 minutes. The dough should be soft, slightly tacky, and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1 1/2 hours.
- Shape the rolls: Punch down the dough and divide into 16–20 equal pieces. Roll each into a smooth ball.
Arrange them snugly in a greased 9×13-inch (23×33 cm) pan or two 8-inch (20 cm) square pans.
- Second rise: Cover and let rise until puffy and touching, about 35–50 minutes. Preheat the oven to 350°F (175°C) while they proof.
- Bake: Bake 22–28 minutes until golden brown and the internal temperature reaches about 190°F (88°C). If browning too quickly, tent loosely with foil.
- Glaze (optional but lovely): Mix 1 tablespoon honey with 1 tablespoon sugar and 1 tablespoon hot water.
Brush over hot rolls for a shiny, lightly sweet finish. Alternatively, brush with melted butter and a sprinkle of sugar.
- Cool slightly and serve: Let the rolls rest 10–15 minutes, then pull apart and enjoy warm with butter.
Keeping It Fresh
- Room temperature: Store cooled rolls in an airtight container for up to 2 days. Add a paper towel inside to reduce moisture buildup.
- Freeze: Wrap tightly in plastic, then foil, and freeze up to 2 months.
Thaw at room temperature, then warm in a 300°F (150°C) oven for 8–10 minutes.
- Revive softness: Lightly sprinkle with water, cover with foil, and warm in the oven to restore that just-baked feel.
Why This is Good for You
- Gentle energy: The mix of carbohydrates and a bit of fat offers steady, satisfying fuel—ideal for breakfast or a midday snack.
- Anise benefits: Aniseed is known for digestive comfort and a calming aroma. It also adds flavor without extra sugar.
- Homemade control: You choose the sugar level and ingredients, avoiding additives found in store-bought sweet rolls.
- Comfort food factor: Sharing warm bread builds connection—a quiet boost for well-being that you can taste.
What Not to Do
- Don’t overheat the liquids: Hot milk or juice can kill the yeast. Aim for warm, not hot.
- Don’t add too much flour: A slightly tacky dough bakes lighter.
Over-flouring makes dense rolls.
- Don’t skip the second rise: That final proof gives the signature fluff and pull-apart structure.
- Don’t overbake: Dry rolls lose their charm. Check early and use color and temperature as guides.
- Don’t crush the anise to dust: Lightly cracked seeds release flavor without turning bitter.
Alternatives
- No grape juice? Use apple juice with 1 teaspoon lemon juice for brightness. Flavor will differ but still taste great.
- Prefer less sweetness? Reduce sugar to 1/4 cup and skip the glaze.
The rolls will still be tender.
- Dairy-free: Swap milk for oat or almond milk and use plant-based butter. Texture remains soft.
- Spice twist: Add a pinch of ground cardamom or cinnamon with the anise for a warmer profile.
- Raisin studded: Knead in 1/2 cup soaked and drained raisins after the first rise for bursts of sweetness.
- Starter option: Replace 1/2 cup flour and 1/2 cup liquid with 1 cup active sourdough starter; reduce yeast to 1 tsp and extend rises.
FAQ
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount and skip the blooming step.
Mix instant yeast directly into the flour, then add the warm liquids.
What if I can’t find aniseed?
Use fennel seeds for a similar licorice note, or a small pinch of ground anise. Start with less and adjust next time to taste.
How do I know the dough is kneaded enough?
It should feel smooth, elastic, and slightly spring back when poked. A small windowpane test—stretching a bit of dough until it’s thin and translucent—also helps.
Can I make the dough ahead?
Yes.
After the first rise, shape the rolls, cover, and refrigerate overnight. Let them come to room temperature and rise until puffy before baking.
Why are my rolls dense?
Common causes are too much flour, cool rise conditions, or under-proofing. Measure flour by weight if possible, and allow more time for the dough to double.
Is the glaze necessary?
No, but it adds shine and a delicate sweetness.
A quick brush of melted butter works if you prefer less sugar.
Can I bake them in a loaf shape?
Absolutely. Pack the dough balls into a loaf pan for a pull-apart loaf. Increase bake time by a few minutes and check for doneness in the center.
In Conclusion
Mosbolletjies bring gentle sweetness, soft texture, and a whisper of anise that makes every bite feel special.
They’re simple enough for a weekend bake, yet distinctive enough to serve to guests with pride. With a few pantry staples and patient rises, you’ll pull apart warm, fragrant rolls that taste like comfort. Keep this recipe handy—you’ll want to make it again and again.
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