| • | Pour the milk into a heated cooking pan and heat up only until bubbles form about the border of the pan.
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| • | Remove from heat up and cool to 45 degree C.
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| • | Dissolve yeast in 1 cup lukewarm water and set up it aside.
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| • | Take a large mixing normal bowl and add the shortening, sugar, eggs, salt, and anise seed in it, mix well.
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| • | Stir in the milk and yeast mixture and gradually add in the flour.
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| • | Stir until very soft dough is prepared. Cover the normal bowl with a clean cloth, and allow dough rise in a hot place until doubled up in size, about 1 1/2 hours.
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| • | Lightly lubricate 2 baking sheets. Punch down dough, split into 2 pieces, and roll aside each piece into a rectangle about 1/2 inches thick.
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| • | Cut dough into 8x1 inch strips. Twist each strip into a simple knot, and place on cooked baking sheet.
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| • | Cover with a clean cloth, and allow rising until doubled up in size, about 1 hour.
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| • | Preheat an oven to 400 degree F.
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| • | Meanwhile pour water into a cooking pan and bring in it to a boil all over high heat.
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| • | Dip each roll quickly into the boiling water, and return to baking sheet.
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| • | Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes and serve up .
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