A nod to Sicilian tradition with a New Orleans twist, this soft Italian sesame bread has a golden crust and a fluffy, tender crumb that’s perfect for muffuletta sandwiches.
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Muffuletta bread has Sicilian roots but became famous in New Orleans, when Italian immigrants adapted the traditional Italian sesame bread into a soft, sandwich-ready loaf.
My version skips the semolina flour used in rustic Italian sesame breads and takes inspiration from the New Orleans style. Instead of one large round, I shape the dough into six soft rolls. They’re easier to serve and work beautifully as homemade muffuletta sandwich bread
Made with pantry staples and a touch of olive oil, this recipe is similar to my homemade hamburger buns and olive oil bread, but without the need for an overnight rise like my Italian overnight buns.
Why You’ll Love This Homemade MuffulettaÂ
- Soft, fluffy Italian-style rustic bread with sesame seeds is perfect for hearty sandwiches.
- Easy to make with simple ingredients and no overnight rise needed.
Ingredient Notes
- Flour: All-purpose or bread flour both work well. Bread flour gives a bit more structure, but all-purpose still produces a soft, tender crumb.
- Water: Use lukewarm water to help activate the yeast. Start with the lower amount and add more as needed to bring the dough together.
- Active dry yeast: Gives the dough its rise and soft texture. Be sure to let it bloom in warm water with a touch of honey first.
- Honey: Just a little, to feed the yeast and balance the savory flavors.
- Olive oil: Adds moisture and flavor.
- Salt: Enhances the flavor of the dough.
- Sesame seeds or anise seeds: Mixed right into the dough, they add subtle flavor throughout. Sesame gives a light, nutty taste, while anise adds a touch of sweet licorice, more traditional in Sicilian-style breads.
How to Make Muffuletta Bread
To start, combine the lukewarm water and honey in the bowl of a stand mixer. Sprinkle the yeast over the top and let it sit until foamy. This helps activate the yeast and gives the bread a light, even rise.
Mix in the flour, then add the salt, olive oil, and sesame or anise seeds. Knead until the dough is soft and slightly tacky. It should pull away from the sides of the bowl but still feel tender to the touch.
Turn the dough out onto a lightly floured surface and shape it into a ball. Place in a greased bowl, cover, and let it rise in a warm spot until it has doubled in size and feels airy when pressed.
Once risen, gently deflate the dough and divide it into six equal pieces. Shape each one into a smooth ball, then place them evenly spaced on a parchment lined baking sheet. Cover loosely and let rise again until puffed and soft.
Preheat the oven and bake the rolls until they’re golden on top and cooked through. They should sound slightly hollow when tapped on the bottom.
Let them cool slightly on a wire rack. The inside should be fluffy and tender, just right for building a classic muffuletta sandwich or enjoying fresh homemade muffuletta bread.
tips for success
- You can shape the dough into one large, round loaf if you prefer a more traditional muffuletta style. Just keep in mind that the baking time may need to be adjusted.Â
- For the best texture, bake until the internal temperature reaches about 190°F. Do not overbake or your bread will be dry.
- The dough should feel soft and slightly tacky after kneading. Don’t add too much flour or the rolls may turn out dry.
- Want sesame seeds on top? Brush the rolls with a bit of egg wash before baking, then sprinkle with seeds. This gives a golden finish and adds extra crunch.
- Let the shaped Italian sesame rolls rise until they’re soft and puffy. If you gently press the side and it slowly springs back, they’re ready to bake.
Serving Suggestions
These soft rolls are perfect for sandwiches of all kinds. To make a classic muffuletta, slice a roll in half and layer it with olive salad, provolone, mortadella, salami, and ham. Press gently, then slice and serve.
They’re also delicious, filled with fresh mozzarella, tomatoes, and basil, just like my Caprese panino. Or try them with sliced beef pizzaiola for something hearty.
You can also cut the rolls into smaller pieces and add them to a charcuterie board or antipasto platter. Their soft texture and savory flavor pair well with cheeses, cured meats, and marinated vegetables.
More Italian Bread Recipes
This Italian sesame bread muffuletta is hearty, flavorful, and perfect for sharing. With its soft yet sturdy crumb and golden sesame crust, it’s the ideal bread for layering with your favorite meats, cheeses, and olive salad. Whether served at a gathering or enjoyed as a satisfying family meal, every slice brings a taste of classic Italian-inspired comfort.
- 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
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In the stand mixer mix the water and honey combine, sprinkle the yeast on top and let sit 10 minutes then stir together.
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Add the flour and start to knead, add the salt, olive oil and seeds, knead 5-6 minutes until soft and combined.
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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.
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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.
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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!
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.
Calories: 361kcal | Carbohydrates: 66g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 586mg | Potassium: 106mg | Fiber: 3g | Sugar: 2g | Vitamin A: 0.1IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 4mg | Phosphorus: 105mg
recipe FAQs
Yes, you can substitute instant yeast. I still recommend blooming it in warm water with honey for the best rise and flavor.
Yes, you can make the dough ahead. After mixing, cover it tightly and store it in the fridge for up to 3 days. When ready to bake, bring it to room temperature, complete the rise, and continue with the recipe as usual.
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.
Yes, 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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