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1
In a small bowl stir together warm water and yeast and let stand until foamy, about 5 minutes.
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2
In a dry small heavy skillet toast fennel seeds over moderately high heat, stirring, until fragrant and several shades darker, being careful not to burn them.
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3
In a large bowl whisk together 5 1/2 cups flour, salt, and pepper.
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4
Make a well in center and add yeast mixture, 2 tablespoons oil, fennel seeds, and liqueur.
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5
Using a wooden spoon first and then your hands, blend in liquid until a dough is formed.
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6
On a lightly floured surface knead dough, adding flour if dough is sticky, 10 minutes, or until smooth and satiny.
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7
Put dough in a large bowl and let rise, loosely covered, in a warm place 1 hour, or until doubled in bulk.
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8
Preheat oven to 500 F. and oil two shallow baking pans.
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9
In a small bowl beat together egg and 2 tablespoons water to make an egg wash.
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10
Punch dough down and roll into 1-inch balls.
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11
Arrange fennel balls about 1-inch apart in pans and brush with egg wash. Bake fennel balls 10 minutes, or until golden, and cool.
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12
Just before serving, in a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and heat half of fennel rolls, stirring, 2 minutes, or until heated through.
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13
Transfer fennel rolls as heated to a basket lined with paper towels and sprinkle with salt, tossing to coat.
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14
Repeat procedure with remaining 2 tablespoons oil and fennel rolls.
