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Sicilian Fennel Rolls - Muffuliette
Sicilian Fennel Rolls
Sicilian Fennel Rolls
Fennel rolls or muffuliette are a Sicilian specialty.  They are traditionally served on St. Martin’s Day,
November 11, and are stuffed with either cheese or sausage and served with a “novello" wine (new
wine) that is just ready to drink.  The dough for these rolls is dry rather than sticky. The baked rolls
have a dense interior and a slightly crispy crust.
(Makes four 4 to 5-inch rolls)

Ingredients:

1 package (2-1/4 teaspoon) dry yeast
1-1/2 cups warm water, (105 to 115 degrees F.), divided
1 tablespoon sugar
4 cups bread flour
2 teaspoons salt
2 teaspoons fennel seeds
Olive oil for brushing the rolls

Directions:

Sprinkle the yeast into 1 cup of the warm water.  Add the sugar.  Allow to rest
for 5-10 minutes until foamy.

In a large bowl, combine the flour, salt, and fennel seeds.  Add the yeast
mixture to the flour.  Stir to combine the ingredients; add the remaining water if
the mixture is too dry.

Transfer the mixture to a lightly floured surface.  Knead to make a smooth
dough. Form the dough into a ball.  Transfer the dough to a greased bowl.
Cover the bowl with a kitchen towel.  Allow the dough to rise for 1-1/2 to 2
hours or until almost double in size.

Punch the dough down and divide it into 4 equal size pieces.  Shape the
pieces into a round roll.  Place the rolls on a greased baking sheet.  Cover the
rolls with a kitchen towel and let them rise for 1 hour.

Preheat the oven to 425 degrees F.
Brush the top of each roll with some olive oil.  With a sharp knife, cut a cross
into the top of each roll.  Bake for 15 to 20 minutes, or until the rolls are golden
brown.  Remove from the oven and cool on the baking sheet.
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ITALIAN BREAD RECIPES > SICILIAN FENNEL ROLLS
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