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1
Mix milk, molasses and 3 tablespoons oil in a medium saucepan.
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2
Bring to a boil and transfer to a large bowl, stir in 3/4 cup cornmeal.
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3
Let stand until an instant-read thermometer registers between 115F and 120F, 15 to 20 minutes.
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4
Add water in a small bowl and sprinkle yeast on top, and add 1 teaspoon sugar.
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5
Let stand until the yeast dissolves and looks foamy, about 5 minutes.
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6
Add the yeast into the cornmeal mixture.
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7
Using a wooden spoon, gradually stir all purpose flour, whole wheat flour, figs, 1 1/2 teaspoons aniseed and salt into the cornmeal mixture until the dough begins to come together but still looks dry.
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8
Turn the dough out onto a lightly floured surface and knead until smooth, adding more flour by the tablespoonful if needed to prevent sticking, about 10 minutes.
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9
Form the dough into a ball.
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10
Coat another large bowl with the remaining 1 teaspoon oil.
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11
Add the dough and turn to coat.
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12
Cover the bowl with plastic wrap or a damp kitchen towel.
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13
Let the dough rise in a warm, draft-free place until almost doubled, about 1 1/2 hours.
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14
Gently punch the dough down.
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15
Coat two 9-by-13-inch baking sheets with cooking spray.
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16
Shape the dough into an 18-inch-long log and cut into 18 equal pieces.
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17
Working with one piece at a time, gather and pinch the edges together, shaping it into a rough ball.
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18
Arrange each ball, pinched-side down, on a clean work surface.
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19
To shape the dough into a tighter ball, slightly cup your hand over it and move the ball around with a circular motion, keeping the bottom in place while tucking the loose edges into it and stretching the surface of the dough tight.
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20
(If the outer skin breaks, set the roll aside and let it rest while rounding the remaining rolls.
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21
Reroll once the dough relaxes.)
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22
Place the rolls in the prepared baking sheets.
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23
Cover with plastic wrap or damp kitchen towel.
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24
Let rise until almost doubled, another 1 1/4 to 1 1/2 hours more.
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25
Preheat oven to 400F.
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26
Brush the tops of the rolls with egg white (youll have some left over).
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27
Sprinkle with cornmeal and aniseeds.
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28
Put the sheets in the oven and immediately reduce heat to 350.
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29
Bake until golden brown, 25 to 30 minutes.
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30
Let cool in the pan for 10 minutes.
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31
Turn out onto a wire rack and let cool.
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32
Make 18 rolls.
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33
Serve warm or at room temperature.
