Salami and Fennel Buns with Anchovy Butter

Ingredients

• 2 tsp fennel seeds
• 600 gm strong white flour (4 cups)
• 50 gm pecorino, coarsely grated
• 1 tbsp finely chopped oregano
• 10 gm dried yeast (2½ tsp)
• 50 ml extra-virgin olive oil
• 60 gm sopressa, diced, plus extra, sliced, to serve
• 1 egg yolk, lightly beaten with 1 tbsp milk
• 200 gm softened butter
• 8 anchovy fillets, finely chopped
• Finely grated rind of 1 lemon