Pull-apart buns

Sift the bread wheat flour and salt together.

Add sugar, yeast and aniseed. Stir well.

Heat butter and grape juice in a saucepan until butter has melted.
Do not boil.

Add to dry ingredients along with milk and water, mix to form a soft
dough.

Turn dough out on a lightly floured surface, knead for 5 to 10
minutes, or until dough is soft and pliable.

Place in a large oiled bowl, cover and leave to rise in a warm
place for about 30 minutes, or doubled in size.

Knock down dough on a floured surface, knead until smooth.

Divide into equal pieces and shape into balls. Pack balls tightly
into two loaf tins.

Cover and leave to rise to double the size.

Bake in a pre-heated oven at 180°C for 35 to 40 minutes.

Turn out onto wire racks, brush immediately with syrup.

Leave to cool slightly, serve warm with butter and jam.