Mix yeast and salt in the milk.
Let stand 15 minutes.
Soften the butter, add it to the flour, and to the mixture of yeast, with eggs, saffron and seeds of anise seeds.
Knead, cover and let rise the dough.

Then, form bread rolls 15 cm long and let rest.
Bronze with egg yolk and milk.
Cook in the oven in 210°C during 45 minutes.