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1
Preheat oven to 375 degrees.
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2
Place aniseed in a pot with the water and bring to boil. Remove from heat, cover, and let cool to lukewarm.
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3
Add the yeast, aniseed water including the seeds and sugar to the bowl of standing mixer and let rest 5 minutes. Then add the flour, the shortening or butter and the salt and mix on low speed with the dough hook attachment until well blended.
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4
Slowly add the bread flour and continue to knead. Knead dough for about 5 minutes, (you can also knead it by hand if you prefer) until it is smooth and elastic and pulls away smoothly from the sides of the bowl.
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5
If the dough seems sticky you may add a couple more tablespoons flour .
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6
Place the dough in an oiled bowl and let rise for one hour.
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7
Punch down the dough and separate it into golfball size pieces (about 35 grams). Roll each piece into a ball, cover balls with plastic wrap and let rest for 5 minutes.
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8
Flatten each ball into an slighly oval shape, about 3 inches wide and 4-5 inches long, using a rolling pin if necessary. Starting at one end of the oval, roll dough up into a spiral. Place seam side down on a baking sheet.
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9
Mix 1 egg with 1 tablespoon water and brush tops and sides of rolls with egg mixture. Let rolls rise in a warm place for a half hour.
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10
Bake rolls for 12 - 25 minutes, at 375 degrees until they are golden brown.
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11
They may be served warm or at room temperature.
