1 pkg. dry yeast
3 to 3 1/2 c. flour
1 tbsp. fennel seeds
1 1/4 c. hot water (120~)
2 tsp. sugar
1 1/2 tsp. salt
1 tbsp. vegetable oil

Mix dry yeast with 2 cups flour in a large bowl; stir in fennel seeds.

In a separate bowl, combine hot water, sugar, salt and oil. Stir to dissolve sugar. Add to flour mixture and beat 3 minutes or until well blended. Stir in enough flour to make a soft dough. Turn out onto floured board and knead until smooth. Shape into a ball and place in a greased bowl. Let rise until doubled in bulk, 1 to 1 1/2 hours. Punch down dough. Divide in half, then cut each half into 12 pieces. Roll out each piece into a pencil-size rope, about 12-inches long. Place on a greased baking sheet 1-inch apart and let rise until doubled in bulk, 50 to 60 minutes.

Bake 15 minutes at 400°F.

Makes 2 dozen.