| • | Pour the milk into a heated pan and heat just until bubbles form around the edge of the pan.
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| • | Remove from heat and cool to 45 degrees C.
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| • | Dissolve yeast in 1 cup lukewarm water and set it aside.
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| • | Take a large mixing bowl and add the shortening, sugar, eggs, salt, and anise seeds 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 soft dough is prepared. Cover the bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
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| • | Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out 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 prepared baking sheet.
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| • | Cover with a clean cloth, and allow rising until doubled in size, about 1 hour.
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| • | Preheat an oven to 400 degrees F.
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| • | Meanwhile pour water into a pan and bring it to a boil 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 . |
