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1
Place aniseed and fennel seeds in self-sealing plastic bag; close bag.
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2
Using mallet, pound seeds until coarsely crushed.
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3
Place warm water in large bowl of electric mixer fitted with paddle attachment.
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4
Sprinkle yeast over and stir to blend.
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5
Let stand until yeast dissolves, about 10 minutes.
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6
Mix 1/2 cup molasses and oil into yeast mixture.
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7
Stir 3 1/2 cups bread flour, whole grain rye flour, orange peel, salt and crushed aniseed and fennel seeds in large bowl to blend.
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8
Add to yeast mixture.
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9
Beat mixture at medium speed until firm but sticky dough forms, about 4 minutes.
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10
Turn dough out onto floured work surface; knead until smooth and elastic, adding more bread flour as necessary if dough is sticky, about 8 minutes.
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11
Form dough into ball.
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12
Oil large bowl.
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13
Add dough to bowl, turning to coat.
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14
Cover bowl with plastic wrap, then kitchen towel.
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15
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
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16
Sprinkle 2 baking sheets generously with cornmeal.
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17
Punch down dough.
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18
Turn dough out onto floured surface; knead 3 minutes.
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19
Divide dough into 16 equal portions.
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20
Cut each portion into 2 equal pieces.
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21
Roll each piece into 8-inch-long rope.
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22
Grasp 2 ropes at each end and twist ropes together, making about 4 turns.
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23
Pinch twisted ropes 1 inch from each end.
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24
Place twist on prepared sheet.
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25
Repeat forming of twists with remaining dough pieces.
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26
Cover with kitchen towels.
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27
Let rise in warm draft-free area until doubled in volume, about 40 minutes.
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28
Position 1 rack in center and 1 rack in top third of oven; preheat to 375F.
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29
Brush tops of rolls lightly with 2 tablespoons molasses (do not allow molasses to drip onto sheets under rolls).
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30
Sprinkle rolls with additional aniseed and fennel seeds.
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31
Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 20 minutes.
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32
Transfer to racks and cool.
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33
Serve warm or at room temperature.
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34
(Can be made 2 weeks ahead.
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35
Wrap in foil and freeze.
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36
If desired, rewarm thawed wrapped rolls in 350F oven about 10 minutes.)
