Melt the butter in the microwave and add the milk, grape juice, and sugar. Heat the mixture to lukewarm in the microwave and stir to dissolve all the sugar.
In a clean bowl, add the flour followed by the yeast, salt, and aniseed. Use a wooden spoon to mix the dry ingredients together.
Make a hole in the center and add the liquid.
Mix until well combined, then tip the dough out onto a lightly floured workspace and knead for 5 – 8 minutes until elastic.
Place the dough into a lightly oiled bowl. Cover with plastic wrap and allow to proof until doubled in size, about 1 – 2 hours in a warm place.
Prepare a 12 hole muffin pan with 10 pieces of muffin shapes/forms.
Take the dough out of the bowl. Shape the dough into a square and the cut 3 strips. Divide each strip into 10 equal parts. You will have 30 finger length dough pieces. (See picture 1 in notes)
Form each piece of dough into a little ball and place 3 balls tightly into each muffin cup. (See picture 2 in notes)
When all the muffin cups are filled, cover with plastic and allow to proof for another 45 – 60 minutes, until doubled in size. Make sure they are doubled in size, this will produce extra soft buns! (See picture 3 in notes)
Preheat oven to 180°C and bake for 20 – 25 minutes or until light brown.
Remove from the muffin pan and brush the tops with melted apricot jam