Diamond-Shaped Rolls with Anise from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• 2 ounces (or slightly less) compressed yeast, or 4 packages (3 tablespoons) active dry yeast
• 12 ounces piloncillo (Mexican brown loaf sugar), chopped or broken into chunks
• 1 tablespoon aniseed
• 1½ cups lukewarm water
• ¾ cup water
• About 4½ cups unbleached all-purpose flour, plus ½ cup for kneading if necessary (1¼–1⅓ pounds)
• ½ cup vegetable shortening, at room temperature
• ½ teaspoon salt