Vastedda
Vastedda
Palermo-style Sandwich Rolls
This seeded roll is the ubiquitous sandwich bun of Palermo. The city’s thriving street food culture is possible thanks in part to this sesame-crusted bread, which transforms flimsy Panelle, greasy Meusa, and unwieldy Melanzane a Quaglia into portable snacks. It’s reminiscent of those yellow sandwich rolls you find in Italian bakeries on the East Coast of the US and has the same light, soft interior and thin crust. It’s also one of those subtly sweet breads, thanks to the natural flavor of the finely milled semolina flour, that are so common in Sicily.
Ingredients (9)
Ingredients (9)
Instructions
Combine the yeast (⅘ tsp) and water (⅔ cup) in a small bowl or ramekin and set aside to bloom.
Combine the bread flour (1 ⅔ cups) and fine semolina flour (¼ cup) in a large bowl, then add the yeast mixture. Stir with a spoon or your hands until there is no dry flour left in the bowl.
Cover the bowl with plastic wrap and set aside at room temperature to allow the flour to hydrate.
Uncover the bowl. Add the salt (1 tsp), sugar (1 tsp), and olive oil (1 Tbsp) and mix until incorporated.
Knead until smooth and elastic.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and set aside at room temperature to rise.
Line a baking sheet with parchment paper. Uncover the bowl and invert it over a lightly floured surface, allowing the dough to gently detach.
Using a dough scraper or sharp knife, cut the dough into four pieces, each weighing about 3 ½ oz. Working with one piece at a time, shape the dough into round buns, using a cupped hand to tighten the ball by rolling and dragging it over your work surface until it is a tight, compact mass.
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