Sicilian Rosticceria: rollò with wurstel

Procedure

FOR THE DINER 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.

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 TUTORIAL. 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, as you see in VIDEO TUTORIAL. 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!