Directions: Stir the flour and maze meal together. Peel and cook the potatoes in salted water until tender. Drain and mash smoothly, then beat in butter and salt. Leave until lukewarm. Meanwhile, whisk the yeast into the warm milk; add the sugar, the lightly beaten eggs and the aniseed and mix well. Add about 100 g flour and maze meal mixture to make a batter. Cover with a plate and leave aside in a warm place for about 30 minutes until it is spongy; then mix it into the warm potatoes. Gradually work more of the flour and maze meal into the potatoe mixture until you have added sufficient flour to make a workable dough.
Turn the dough out onto a lightly floured surface and knead it with a remaining flour until it is no longer sticky. It may be necessary to add a little extra flour. Place the dough in a greased polythene bag and put aside in a warm place until it has doubled in size. Break the dough into 24 pieces and shape into balls. Place on greased tins, cover loosely with greased polythene and put in a warm place until doubled in size.
If using half the dough for a loaf, shape it and place in a greased small (450 g) loaf tin.
Brush the risen rolls and loaf with beaten egg. Bake towards the top of a moderately hot oven (180-190 degrees C) for about 20-25 minutes.