1 c. milk
1 c. water
2 1/2 tbsp. Crisco
1/2 c. molasses
1/2 c. sugar
1 tsp. salt
1/2 tsp. ground anise
2 pkg. active dry yeast
1 tbsp. sugar
1/4 c. warm water
2 c. rye flour
4-5 c. white flour

Mix milk, water, Crisco, molasses, sugar, salt and anise. Dissolve yeast and 1 tablespoon sugar in 1/4 cup warm water. Add to first mixture. Then add rye flour and mix until smooth. Add white flour until dough is easy to handle. Place in greased bowl and let rise until double. Knead 2 minutes. Divide into 3 balls, slightly flattened. Place on large cookie sheet. Cover. Let rise until double. Bake at 375 degrees for 35-40 minutes. Remove from oven. Brush with melted butter. Cool before slicing.