1 c. warm water (105 to 115 degrees)
1 tbsp. fennel seed
1 pkg. active dry yeast
3 to 3 1/2 c. all-purpose flour, divided
1 tsp. salt
2 tbsp. oil
1 egg, beaten with 2 tbsp. water

In a large bowl combine water and fennel. Stir in yeast until dissolved. Add 1 cup flour, the salt and oil. Beat 3 minutes at medium speed. Stir in 2 cups flour or enough to make a stiff dough. Turnout onto floured surface; knead 10 minutes or until smooth and elastic. (Fennel seed may pop out of dough, just push back in.)

Place in greased bowl; turn to grease top. Cover; let rise in warm, draft free place for 1 hour or until doubled. Punch down; divide in fourths. On lightly floured surface roll each piece to 12 x 4 inch rectangle. Cut 12 lengthwise strips.

Shape strips in ovals, loosely overlapping ends about 1 inch. Place on greased cookie sheets. Brush with egg mixture. Bake in preheated 400 degree oven for 15 minutes. Cool on rack. Store in airtight container. Makes 48.