Italian Sesame Bread - Muffuletta - An Italian in my Kitchen

Sesame bread buns on a wire rack with one cut in half.

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5 from 1 vote

Italian Sesame Bread - Muffuletta

Homemade Italian sesame bread muffuletta with a soft crumb and sesame crust — perfect for muffuletta sandwiches.

Prep Time30

Cook Time20

Rising time4

Total Time4 50

Course: antipasto, Appetizer, Side Dish, Snack

Cuisine: Italian

Servings: buns

Calories: 361kcal

Author: Rosemary Molloy

Ingredients

4 cups all purpose / bread flour
1-1¼ cups water (lukewarm)
2 teaspoons active dry yeast
1½ teaspoons salt
1½ teaspoons honey
2 tablespoons olive oil
2½-3 tablespoons sesame seeds or anice seeds

US Customary - Metric

Instructions

In the stand mixer mix the water and honey combine, sprinkle the yeast on top and let sit 10 minutes then stir together.
Add the flour and start to knead, add the salt, olive oil and seeds, knead 5-6 minutes until soft and combined.
Move the dough to a lightly floured flat surface and form into a ball, place the dough in a lightly oiled bowl, cover with plastic and place in a warm draft free area and let rise 3 hours or until doubled in bulk.
Move the dough to a flat surface and divide into 6 even pieces, form into balls, place on a parchment paper lined baking sheet, cover and let rise 1-1½ hours or until doubled.
Pre-heat the oven to 400F/200C. Bake for approximately for 15-20 minutes until browned slightly on top, (internal temperature should be 190F to 210F / 88C to 99C), do not over bake or they will dry out. They should be soft. Let cool on a wire rack and serve. Enjoy!

Notes

How to store the rolls?

Once fully cooled, store in an airtight container or bag at room temperature for up to 2 days. You can also refrigerate them to keep them fresh a little longer.

These rolls freeze very well. Wrap them tightly in plastic wrap or place in a freezer-safe bag and freeze for up to 2 months. Let them thaw at room temperature, then warm in the oven before serving.

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