Home » dinner rolls Messina (original recipe)

dinner rolls Messina (original recipe)

by Ada Parisi
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I panini di cena messinesi, profumati con i chiodi di garofano: ricetta originale

dinner rolls Messina: per chi è messinese questi piccoli panini profumatissimi e ricoperti di sesamo I have a piece of the heart. I panini di cena nascono come cibo tradizionale della Quaresima and, in particular, Holy Thursday. Their origins go back to the Last Supper of Christ and the broken bread to the table for the apostles. To celebrate Easter with more pomp, tradition has it that the regular bread was enriched with eggs, lard, butter, especially sugar and spice. All’interno ci sono infatti cinnamon and cloves, that give these sandwiches a perfume and a unique and unmistakable taste. Outside of Messina sandwiches are the beloved Sesame seeds: the ciuciulena or Sicilian giuggiulena, many preparations that enters the island from CRISPY SESAME SEEDS.

Typical recipes Messina

In Messina these sandwiches are now found throughout the year, but few prepare it as usual: as was the case for pythons Messina, for FOCACCIA, for the ARANCINI Messina, Also the dinner rolls have given way to modernity. Now they are too sweet, too yellow, the clove is a thing because his style is not to everyone. They have become a trivial brioche. And me my heart. I remember the dinner rolls of Astone, legendary bakery in via Garibaldi now sadly closed and I could not give you a recipe that not be reflected in my memories.

Then, After many trials, proudly here is my recipe of dinner rolls: Messina if you try it and if you do not have them anyway because they're good. I leave you le dosi, as usual, with dry and cool beer and sourdough yeast: in all three cases, the recipe calls for the use of very little yeast and a long maturation and leavening in the refrigerator. To get a light and fragrant dough. In Messina the dinner rolls are a viable alternative to BRIOCHES WITH Tuppo to eat granita, but they are also stuffed perfect in both fresh (jams, chocolate cream) both in salty, with cooked or raw ham. Take a look at all my SICILIAN RECIPES and I wish you good day!

I panini di cena messinesi, profumati con i chiodi di garofano: ricetta originale

SANDWICHES SUPPER MESSINESE (ORIGINAL RECIPE)

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • DOSE OF ABOUT 12 SANDWICHES DINNER:

250 grams of double zero flour

250 grams of flour Manitoba or at least 320 W

60 grams of caster sugar

50 grams of lard

25 grams of butter at room temperature

1 whole egg

2 grams of active dry yeast (or 4 grams fresh or 60 grams of yeast)

100 ml whole milk

150 milliliters of water

10 grams of salt

5 grams dii cinnamon powder or batten 1

5 cloves

sesame seeds, to taste

one egg yolk and a little milk to brush the croissants

Procedure

The dinner rolls Messina, scented with cloves: original recipe

dinner rolls Messina (original recipe)

The preparation of rolls of Messina is quick and easy dinner. But then you have to comply with the timing of maturation in the refrigerator and at room temperature leavening. So I suggest you make the dough the previous day, put it in the refrigerator for at least 18 hours and dimenticarvelo.

Put the cinnamon stick and cloves in a saucepan with water and milk and bring to a boil. Switch off and allow to cool completely. Then strain.

MIX WITH BEER AND DRY YEAST YEAST MOTHER: Put on the work surface the sifted flour, the dry yeast (or the yeast into small pieces), sugar, lard and butter in pieces, the whole egg and start kneading by adding away the milk and water mixture. When you have joined half of the liquid, add salt to the dough and continue to work the dough by hand until you get a smooth dough, smooth and not sticky. Put the dough in a bowl, cover with plastic wrap to touch food and refrigerate for at least 18 hours.

MIXING WITH FRESH BREWER'S YEAST: You have to follow the directions above but the fresh yeast should be dissolved in the mixture of milk and water so to ambient temperature and combined with compound.

The following day, put the dough, always covered with plastic wrap, in the oven with small light on and let rise for about 4 hours or until it is puffy and doubled in volume.

The dinner rolls Messina, scented with cloves: original recipe

dinner rolls Messina (original recipe)

Detach from the dough of the pieces all of the same weight. It is important that you weigh the pieces and that they are all of the same weight because otherwise they will not rise and cook homogeneously. Rounded each piece to form a ball of regular size (a small pirlatura in technical jargon). Place the dough balls on one baking tray lined with parchment paper and cover them with cling film. Put the pan back in the oven with a small light burning until doubled (it will take about 2 hours).

When the dinner rolls Messina will be doubled in volume, brush them with egg yolk mixed with a little whole milk. Then spread over the sesame seeds, pressing gently so as to make them adhere to the sandwich.

Preheat the oven to 180 degrees static. Cook the dinner rolls in preheated oven for 15-20 minutes or until they are browned. The characteristic color of dinner sandwich is golden but not dark gold. Remove from oven and allow to cool.

The dinner rolls are kept for one or two days locked in a freezing bag and stored in a cool, dry place.

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4 comments

Silvia 28th September 2020 - 17:22

Hi Ada, I have to try to do some’ to take them to a festina: second if if you double the doses the leavening is fine the same…I don't know why sometimes it comes sometimes no, even with the brioche with the tuppo. Is’ as if the cold of the fridge were going to annihilate the leavening! and I always use dry beer yeast….I don't know. Anyway with a kilo of flour you see problems? Thank you very much! Silvia ps but how well you are with your hair so?!!?

Reply
Ada Parisi 28th September 2020 - 22:04

Hello Silvia, Thank you very much, especially for the compliments on the hair. You can safely double your doses. But look if in the refrigerator it seems like you slow down too much the leavening you have two solutions: the first is to skip rest in the refrigerator if you can arrange yourself in the day for a direct leavening. The second is to increase the time spent at room temperature. It comes to mind, that maybe your dough can't get warm enough after you've pulled it out of the fridge and so the leavening is hard. In this case it only takes more time or a higher temperature. Remember that the dough must always be at least 28 degrees and maximum at 32. So the advice is always the same: patience and keep the dough warm. If you want to stay quiet increase the yeast dose by 1g. Kisses

Reply
Joseph 25 March 2020 - 17:40

Ada you are a treasure trove of Sicilian food and wine, both the regional and the Mexican. I hope that one day your memories and recipes will be collected in a book. You are Coria's heir <3

Reply
Ada Parisi 26 March 2020 - 13:21

Exaggerated! I try to put order in the magnum sea of our recipes and I have a lot of fun doing it. You're very kind.. ADA

Reply

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