1 PACKAGE YEAST
active dry or compressed

2/3 CUP
warm T.G. Lee milk (lukewarm for compressed yeast)

1/2 TEASPOON
anise seed, crushed

2 TABLESPOONS
salad oil and olive oil

1/4 TEASPOON
grated lemon peel

1 TABLESPOON
sugar

1 TEASPOON
salt

2 1/4 CUPS
unsifted all-purpose four

2/3 CUP
pecans

1 EGG
slightly beaten

2 TABLESPOONS
coarse salt

Soften yeast in T.G. Lee milk; add anise seed, salad oil, olive oil, lemon peel, sugar salt, and 1 cup of the flour. Beat until smooth. Add pecans and enough of the remaining flour to make a stiff dough.

Turn out on a floured board and knead until smooth and elastic (about 5 minutes), using additional flour as needed. Place dough in greased bowl, cover with damp cloth, and let rise in warm place until doubled, about 1 hour.

Punch down, divide dough in half. Cut each half into 20 equal-sized pieces; roll each piece, using palms of hands, into a 7 -inch length. Place parallel on greased baking sheets about 1/2 inch apart. Cover and let rise until puffy looking, about 30 minutes; brush with egg, sprinkle lightly with coarse salt.

Bake in 325 degree oven for 30 minutes, until lightly brown. Serve hot or cold.

Store airtight at room temperature for 3 to 4 days; freeze for longer storage.