2 pkg. active dry yeast or 2 cakes compressed yeast
1/2 c. warm water
2 c. milk, scalded and cooled
2 eggs
8 c. sifted all purpose flour
1/2 c. butter
1/2 c. sugar
2 tsp. salt
2 tsp. anise seeds

Dissolve yeast in water. Beat 2 cups flour into the cooled milk until smooth. Add the dissolved yeast. Let stand until light and bubbly. Cream butter and sugar thoroughly. Add eggs, salt, and anise seeds and turn it into the yeast mixture. Work in more flour, but just enough to make a soft dough. Knead until smooth and elastic. Place dough in a greased bowl. Cover and let rise until doubled in bulk, about 2 hours. Divide dough into fourths and shape as you wish. Let rise again and bake at 375 degrees for 10-12 minutes until lightly browned.

If compressed yeast is used, the water must be lukewarm.