Sfincionello Buns

Panino Siciliano

Cooking With Nick Stellino
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Ingredients:

1 ½ cup warm Water
1 ½ Tablespoon Dry Yeast (2- ¼ ounce packages of dry yeast)
1 teaspoon Sugar
4 cups All Purpose Flour
½ teaspoon Salt
1 Tablespoon Olive Oil
Serves 4 or more.
Printable Version
Stir together the water, yeast and the sugar. Let rest until the yeast blooms, about 5 minutes.
Place 3 cups of the flour and the salt in a mixing bowl. Add the yeast mixture and the olive oil and stir together to form a sticky dough. Knead, adding the remaining flour a little at a time until the dough becomes a smooth, elastic ball, about 5-8 minutes. If you prefer to use an electric mixer, combine the ingredients with the paddle attachment and then change to the dough hook. Add the flour a little at a time until the dough is smooth and comes away from the sides of the bowl, about 2-4 minutes. Turn the dough into a lightly greased bowl and cover with a dry towel or plastic wrap. Let rise for 30 minutes in a draft free spot to double in bulk.
Lift out the dough and cut into 8 even balls. Shape the balls into flat rounds for buns or 6" oblongs for "hogie" style rolls. Place the rolls onto a lightly greased baking sheet and cover with a dry towel. Let the rolls rise for 30-45 minutes. Gently glaze with a beaten egg and sprinkle with sesame seeds if desired.
Bake in a preheated 400 oven for 10- 12 minutes, until golden brown. Transfer to a cooling rack.
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