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Sicilian Rosticceria: rollò with wurstel

Traditional Sicilian street food recipe

by Ada Parisi
5 min read
Rosticceria siciliana: rollò con wurstel con l'impasto da tavola calda siciliana

How to make rollò with frankfurters: The original recipe of the Sicilian rotisserie

The Rolled with frankfurters I'm a Traditional Sicilian rotisserie recipe. If you've already had the ability to try SICILIAN PIZZAS, Do you already know the’dough from a diner or a Sicilian rotisserie, soft and tasty: the rollò with wurstel are another delicacy of the Sicilian Rotisserie. All to discover: in practice, is The Sicilian Answer to Hot Dogs American. The dough Contains a little’ by sugar is based on lard And the answer to your question is yes. It can also be prepared with butter and with oil, but it won't have the same consistency, the same taste and it won't be like being in Sicily.

The video recipe of rolls with frankfurters with Sicilian rotisserie dough

You can prepare the’Sicilian diner dough by hand, but it's easier to use the planetary, especially for large amounts of dough. The Making sausage rolls is simple: just roll the dough in a spiral as you see in the VIDEO RECIPE on my YouTube channel. My tips? Buy high-quality frankfurters and serve the rolls with an excellent mustard (I'll put some on’ even inside the rollò). They're overwhelming. I also allow you the use of ketchup or mayonnaise, but mustard is a whole other story.

The “pieces” from Sicilian rotisserie in many variations

The variety of traditional “rotisserie pieces” Sicilians It's immense, and every city, but also every country, has something unique and characteristic. In Palermo PANELLE function , arancine, sfincione PALERMO or sfincione bagherese. In Messina calmly, ARANCINI Messina and the classic Focaccia MESSINESE with tuma and scarola. In addition to the rolls with frankfurters, Pizza and BAKED CALZONES WITH HAM AND CHEESE. In Catania there are the rizzole, scacce, spring onions, arancini. In Ragusa and Modica the SCACCIA RAGUSANA. And this list is absolutely incomplete. All this goodness you find in bars, in rotisserie and even in bakeries and the dough is almost always the traditional dial dough: flour, lard, Salt, water, a pinch of sugar and yeast.

To prepare the’Sicilian rotisserie dough for sausage rolls I make a Maturation in the refrigerator of the dough and a long rising the next day, Poor use sourdough, or beer both fresh and dry. If you want a faster rise, on the day, you can use an extra gram of yeast and make the first rise in the bowl directly until doubling. Then form the pieces directly from the rotisserie and make it do the second leavening. You can make the dough by hand, but I advise you to use the the planetary, that will make your job a lot easier.

Rosticceria siciliana: rollò con wurstel con l'impasto da tavola calda siciliana


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 4 voted )


8 large, high-quality sausages

500 grams of flour type zero (with protein percentage 12-13%) o Manitoba

75 grams of lard

12 grams of salt

50 grams caster sugar

70 grams of sourdough (2 grams of dry beer yeast or 4 grams of fresh beer yeast)

280 milliliters of mineral water or half water and half whole milk

a yolk and a little milk to brush the dough


mustard (ketchup or mayonnaise)


FOR THE ROTISSERIE DOUGH with DRY BREWER'S YEAST. Put in the the planetary sifted flour, the dry yeast, sugar, salt and water. Knead at low speed until the water has been absorbed. Add the lard in several takes and knead until the dough is smooth and homogeneous. You will have to detach from the bowl. Once ready, put the diner dough on the worktop (I use a silicone mat, indispensable in the kitchen) and knead it for 5 minutes by hand. Store in a bowl covered with food film and refrigerate for 12-24 hours. Or, if you prefer a rise in the day, put the dough in the oven with light until doubled.

Sicilian Rosticceria: rollò with wurstel

IMPASTO WITH SOUR OR FRESH BIRRA LIEVITO. Both of these types of yeast must be dissolved in water before being added to the dough. The water temperature should be 26-27 degrees (measure it with the essential Thermometer cooking) or at least use water at room temperature, never of refrigerator. Once the yeast has melted in water, you can add the liquid to the powders and proceed as I explained before.

After resting in a refrigerator, put the dough in the oven with light light to rise until doubling. Once doubled, divide the dough into pieces weighing 60 grams each. Get a lot of cords from the dough balls and roll them around the sausages, As you can see in the photos and in the VIDEO RECIPE. You can also brush the dough with a little mustard before wrapping it around the frankfurters, or serve it on the side.

Remember that the dough will rise, so make thin cords. You can do as I do, I cut each wurstel into two parts, or leave the whole sausages and make some very big rolls: in this case you will have to increase the weight of the dough for the cords.

When you are ready, arrange the rolled on a baking sheet covered with parched paper, cover with clinging food film and leave to rise again until doubled. The dough must be well swollen. Preheat the oven to 180 degrees static. Mix the yolk with the milk and brush the rolls with the sausages with the mixture, then top up with the sesame seeds. Cook for 15 minutes or until rolled is swollen and golden. Leave them to cool for a few minutes and serve with mustard, mayonnaise or ketchup. And your all-Sicily alternative to hot dogs is ready. Bon appétit!


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Alexander 3 June 2020 - 11:55

Hi Ada.

that good!…usero westel vegetarians and I'll make them’ 🙂
Thanks Ada

Ada Parisi 4 June 2020 - 10:43

Perfect, I've never eaten them. Let me know!


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