4 cups flour
2 sticks salted butter, softened at room temperature
1 envelope yeast + 1/4 tsp salt + 1/2 tsp. sugar
1 tsp. cumin or fennel seeds (whole) or combination
1/2 cup hot water
1/2-3/4 cup warm water

Dissolve yeast in 1/2 cup hot water (with salt and sugar) in a medium sized glass bowl. Cover and set aside in warm dark place for about 10 minutes.

Combine cumin/fennel seeds with flour. Using a pastry cutter or 2 knives, cut in the softened butter until it resembles coarse meal.

When yeast has full bubbles, combine with flour mixture. Add 1/2-3/4 cups warm water and knead until soft, smooth and "elastic". Cover and set aside in a warm dark place. After about an hour, punch down the dough and cover again and let rise again for about an hour.

When dough is doubled in size, cut into 4 pieces. Work with 1 piece at a time. Roll into a "snake" shape, then form little balls. Place on cookie sheet and bake in 300-325°F oven for 1 hour. After one hour, turn down to 250°F for another hour. Turn off oven and leave in oven for 1 additional hour.

Let cool completely before storing in ziplock bags.