Lined with parchment paper or grease with butter (2) 18x13 inch baking sheets, set aside. In a stand mixer bowl, add the flour, salt, sugar, anise seeds, and yeast. Using the paddle attachment beats everything to combine.

Switch to the dough hook, add the warm water and knead for about 2 -3 minutes; add the softened butter and continue kneading for 5- 7 minutes at low to medium speed until the dough comes together and you’ve reached smooth and elastic dough. (A kneading between 8 and 10 minutes is usually enough, although everything will depend on the flour you use).

Lightly grease a large bowl with oil or nonstick spray. Next, lightly oil your hand and transfer the dough to the prepared bowl, turning it to coat all sides in the oil. Cover with a cling wrap and allow the dough to rest in a relatively warm environment for about 10 to 15 minutes.

Turn the dough out onto an unfloured surface. Place your hands flat on the dough base and gently push the dough apart to stretch it. Divide it in half and work with one half at a time; using a rolling pin, stretch until it is 1 inch thick. Cut into 3  strips of about 10 inches long and 2 inches wide, then press slightly and shape into a cylinder.  Place each cylinder next to each other and cut 3 inches long portions.

Place them cut-side up bread portions on the prepared baking sheets, and press down slightly on each one. Let the rolls proof until twice the volume.  Bake the Galleta Cuartel at 400 °F for 20 to 25 minutes or until golden brown, and the internal temperature reaches 185° F to 190 °F. If you like a harder crust on your bread, let them get up to 205° F. Enjoy!