Anise or Aniseed....well...very confused though. At first I thought Anise was Fenncel, then I took a look of Caraway Seeds.....Man......why it looks so much alike Aniseed? So...I have decided to google for the answer....Here I have found the answers both from O Chef and Asia Food are most satisfying.

150 ml Warm grape juice (43C-110F), 100 ml Dry red wine 7 g Active dry yeast, 350 g All-purpose flour 100 g Rye flour, 2 tbsp Parmigiano Reggiano, grated

1/2 tsp Aniseed, ground, 2 tbsp Olive oil 3 g Salt, 1 tbsp Caraway seed 1 tbsp Poppy seed, 1 Egg white, lightly beaten

1. Place grape juice and red wine in large bowl of electric stand-mixer fitted with dough attachment. Sprinkle yeast over and let stand for 10 minutes. Mix together AP flour, rye flour, grated cheese and ground anise and sift into the yeast mixture. Beat at low speed until firm but sticky dough forms, about 2-3 minutes. Add in olive oil and salt. Continue to knead until smooth and elastic, adding more AP flour as necessary if dough is sticky, about 5 minutes.
   
2. Form dough into ball and place it in a large and lightly-greased bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise at room temperature until doubled in volume, about 1 hour. Punch down the dough and round up the dough. Cover and let rest for 30 minutes. Divide the dough into 10-12 portions and shape each into a roll. Place rolls on a baking tray lined with baking paper. Cover and let rise until doubled in volume, about 40 minutes.
   
3. Preheat the oven to 200C/400F. Slash the top of each roll with a sharpen knife. Brush with egg white and sprinkle with caraway and poppy seeds as desired. Bake for about 20-25 minutes until golden brown.